Pumpkin Cheesecake
By: Anonymous
Published: Saturday, February 13, 2010 - 6:31am

Ingredients




cup Graham cracker crumbs
cup Finely-ground pecans
teaspoon Ground cinnamon
cup Unsalted butter melted
3 pkts Cream cheese - (8 oz ea) softened
cup Sugar
2 tablespoons Cornstarch
1 teaspoon Vanilla
2 Eggs
2 Egg yolks
cup Heavy cream
1 can Pumpkin pulp - (14 oz)
Sugared pumpkin seeds
cup Caramel sauce
Powdered sugar

Preparation

1 Preheat oven 375 degrees. 2 Meanwhile, get started on your crust. In a bowl combine the cracker crumbs, nuts, and cinnamon. Then stir in the butter. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan. Now, make the filling. 3 In a mixer bowl combine cream cheese, sugar, cornstarch, and vanilla. Beat until fluffy. Add eggs and yolks all at once, beating on low speed just until combined. Fold in the cream and the pumpkin pulp. It will appear broken but will bake beautifully. Pour into the crust-lined pan. Place on a shallow baking pan in oven. Bake for 35 to 40 minutes or until the center appears nearly set when shaken. Cool 15 minutes. Loosen sides of the pan, and cool for 30 minutes. Chill for 4 hours before serving.  4 This recipe yields 6 to 8 servings. 


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