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Filling
3/4 C. Sugar
3/4 Pumpkin Puree
3 Egg Yolks
1 1/2 t. Cinnamon
1/2 t. Ground Mace
1/2 Ground Ginger
1/3 t. Salt
1 1/2 lbs. Cream Cheese (preferably natural)
6 T. Sugar
1 Egg (plus one additional yolk)
2 T. Heavy Cream
1T. Cornstarch (sifted)
1/2 t. Vanilla Extract
1/2 t. Lemon Extract
Crust
3/4 Graham Cracker Crumbs
1/2 C. Ground Pecans
1/4 C. Brown Sugar
1/4 C. Granulated Sugar
Crust:
Combine all ingredients and mix well, coating all the crumbs with butter. Pat crumb mixture firmly into bottom of a 9-Inch springform pan. Put into freezer to firm up.
Filling:
Mix sugar, pumpkin puree, 3 egg yolks, cinnamon, mace, ginger and salt. Then, set this mixture aside.
Place cream cheese and sugar in bowl of mixer and mix until smooth. Then add eggs plus one yolk and the 2 tablespoons of heavy cream. Mix until smooth and then add the sifted cornstarch. Mix again, then add the vanilla and lemon extracts, and mix until the whole mixture is smooth. Now add the spiced pumpkin puree to the cream cheese mixture, and mix all together thoroughly. (The smooth texture depends on thorough mixing).
Pour the cheesecake mixture into pan with the crust, and bake at 350° for almost 45 minutes or until the sides have risen. The center will still be somewhat soft.
Remove from oven, cool to room temperature, then refrigerate until thoroughly chilled. Run a knife around the edge of the pan. Undo the spring and remove cheesecake from bottom. Garnish with whipped cream rosettes and whole pecans.
3/4 C. Sugar
3/4 Pumpkin Puree
3 Egg Yolks
1 1/2 t. Cinnamon
1/2 t. Ground Mace
1/2 Ground Ginger
1/3 t. Salt
1 1/2 lbs. Cream Cheese (preferably natural)
6 T. Sugar
1 Egg (plus one additional yolk)
2 T. Heavy Cream
1T. Cornstarch (sifted)
1/2 t. Vanilla Extract
1/2 t. Lemon Extract
Crust
3/4 Graham Cracker Crumbs
1/2 C. Ground Pecans
1/4 C. Brown Sugar
1/4 C. Granulated Sugar
Crust:
Combine all ingredients and mix well, coating all the crumbs with butter. Pat crumb mixture firmly into bottom of a 9-Inch springform pan. Put into freezer to firm up.
Filling:
Mix sugar, pumpkin puree, 3 egg yolks, cinnamon, mace, ginger and salt. Then, set this mixture aside.
Place cream cheese and sugar in bowl of mixer and mix until smooth. Then add eggs plus one yolk and the 2 tablespoons of heavy cream. Mix until smooth and then add the sifted cornstarch. Mix again, then add the vanilla and lemon extracts, and mix until the whole mixture is smooth. Now add the spiced pumpkin puree to the cream cheese mixture, and mix all together thoroughly. (The smooth texture depends on thorough mixing).
Pour the cheesecake mixture into pan with the crust, and bake at 350° for almost 45 minutes or until the sides have risen. The center will still be somewhat soft.
Remove from oven, cool to room temperature, then refrigerate until thoroughly chilled. Run a knife around the edge of the pan. Undo the spring and remove cheesecake from bottom. Garnish with whipped cream rosettes and whole pecans.