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Pumpkin Cheesecake Recipe

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Pumpkin Cheesecake Recipe

Prep Time: Cook Time:

Ingredients

  • Cookies, graham crackers, plain or honey includes cinnamon | 0.75 cup, crushed
  • Pecans | 0.50 cup, chopped
  • Brown sugar | 2.00 tbsp packed
  • Butter without salt | 0.25 cup
  • Canned pumpkin | 0.75 cup
  • Granulated sugar | 1.40 cup
  • Egg, yolk, raw | 3.00 large
  • Spices, cinnamon, ground | 1.50 tsp
  • Spices, mace, ground | 0.50 tsp
  • Ginger root, raw | 0.50 tsp ground
  • Cornstarch | 1.00 tbsp
  • Cream cheese | 3.00 cup
  • Egg, whole, raw | 1.00 medium
Nutrition Facts (Per Serving)

Calories per serving: 249.56 mg

Fat per serving: 17.43 g

Saturated fat per serving: 8.71 g

Protein per serving: 3.34 g

Sodium per serving: 132.52 mg

Cholesterol per serving: 80.23 g

Instructions

  1. Preheat oven to 350 F or 175 C.
  2. Combine graham cracker crumbs, pecans, 2 tbsp of white sugar, 2 tbsp of brown sugar and melted butter, mix well. Firmly press the mixture into a 9 inch spring-form pan.
  3. Combine 3/4 cup of white sugar, pumpkin, egg yolks, cinnamon, mace, ginger and salt in a medium bowl. Mix well and set aside.
  4. Beat cream cheese with an electric beater until light and fluffy, gradually add 1/4 cup plus 2 tbsp of white sugar then mix well.
  5. Add the whole egg and whipping cream, beat well. Add cornstarch and vanilla, beat the batter until smooth.
  6. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
  7. Bake in oven for 50 to 55 minutes. Do not over bake. Center may be soft but it will firm up when chilled.
  8. Let the cheesecake cool on a wire rack, then refrigerate.
  9. Decorate with whipped cream and serve!

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