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"Hunger is the best sauce in the world."--Cervantes

PRALINE AND PUMPKIN HARVEST CHEESECAKE Recipe

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This recipe for PRALINE AND PUMPKIN HARVEST CHEESECAKE, by , is from ~LADY'S COOKBOOK~, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Magazine October 1991- PHILADELPHIA CREAM CHEESE

Category:
Category:

Ingredients:  
Ingredients:  
CRUST
3/4C Graham wafer crumbs
1/2C finely chopped Pecans
1/4C Brown Sugar
3tbsp Butter OR Margarine

FILLING
3 packages softened Cream Cheese
1/2C Brown Sugar
1/2C granulated Sugar
3 Eggs
1 1/2C canned Pumpkin
1 1/2tsp Cinnamon
1/2tsp Nutmeg
1/2tsp Ginger
2tbsp Milk
1tbsp Cornstarch
1tbsp Bourbon (IF DESIRED)

SOUR CREAM TOPPING (OPTIONAL)
2C Sour Cream
2tbsp Sugar
1tbsp Bourbon

Directions:
Directions:
CRUST
Combine crust ingredients

Press firmly onto bottom and 1/2inch up the side of a 9inch springform pan

Chill

FILLING
In a large bowl, using an electric mixer, beat cream cheese and sugars until very smooth

Beat in eggs, one at a time, until just blended

Beat in pumpkin, spices, milk, cornstarch and bourbon until thoroughly combined

Pour into pan

Bake at 350F for 50-55mins OR until centre of cake is just set

SOUR CREAM TOPPING (OPTIONAL)
Blend sour cream with sugar and bourbon

Spread over hot cheesecake

Bake 5mins longer

Remove cake from oven and run a knife around sides of pan

Cool at room temperature

Chill covered, overnight

To serve, remove sides

Garnish as desired

Personal Notes:
Personal Notes:
PHILADELPHIA BRAND LIGHT CREAM CHEESE PRODUCT MAY ALSO BE USED

 

 

 

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