Friday, August 21, 2009

Pumpkin Cheesecake | cheesecake pumpkin

Pumpkin Cheesecake | cheesecake pumpkin

1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar
Combine graham cracker crumbs, sugar and butter in medium bowl. Press onto bottom and 1 inch up
side of a 9−inch springform pan. Bake at 350 degrees F for 6 to 8 minutes. Do not allow to brown.
Remove from oven; cool.

24 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1 3/4 cups solid pack pumpkin
2 eggs
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Beat cream cheese and sugars in large mixer bowl until fluffy. Beat in pumpkin, eggs and evaporated
milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake at 350 degrees F for 55
to 60 minutes or until edge is set but center still moves slightly.

1 (16 ounce) container sour cream,
(at room temperature)
1/4 to 1/3 cup granulated sugar
1 teaspoon vanilla extract
Combine sour cream, sugar and vanilla extract in small bowl. Spread over surface of warm
cheesecake. Bake at 350 degrees F for 8 minutes. Cool on wire rack. Chill for several hours or
To serve, run a knife around inside edge of pan. Remove pan sides. Place cake on a serving plate.
Garnish with caramelized pecan halves, if desired.

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