Pumpkin Cheesecake

Cheesecake

Ingredients

  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 3 tbl. sugar
  • 3 tbl. melted butter
  • Combine crumbs, sugar and butter, press into bottom and 2 inches up sides of 9 inch springform pan. Bake in 325 oven for 5 minutes. Cool.
  • Cheesecake:
  • 2 8oz. packages cream cheese
  • 1 cup light cream
  • 1 cup canned pumpkin
  • 3/4 cup sugar
  • 4 egg yolks
  • 3 tbl. flour
  • 1 t. vanilla
  • 1 t. ground cinnamon
  • 1/2 t. ground nutmeg
  • 1/2 t. ground ginger
  • 1/4 t. salt
  • 4 egg whites
  • 1 cup sour cream
  • 2 tbl. sugar, 1/2 t. vanilla
  • In large mixer bowl, combine softened cream cheese, cream, pumpkin, sugar, egg yolks, flour 1 t. vanilla and spices including the salt. Beat until smooth. Fold in 4 stiff-beaten egg whites. Turn into prepared crust. Bake in 325 oven for 1 hour. Combine sour cream, 2 tbl. sugar and 1/2 t. vanilla; spread over cheesecake. Bake 5 minutes more. Cool to room temperature then chill thoroughly before serving. Best if chilled overnight. Serves 12

Directions

all directions included in ingredient list.



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Submitted 6/13/05.
Source: my files
Submitted By: S Nelson
nednelson@msn.com
Pumpkin Cheesecake