Mama Mangia
Super Moderator
Pumpkin Cheesecake
1 1/2 c. Graham cracker crumbs
1/4 c. ground pecans
1/2 c. sugar
3/8 c. butter, melted
1/2 t. ground ginger
1/2 t. cinnamon
1 1/2 lbs. cream cheese
5 1/2 oz. brown sugar
4 oz. white sugar
5 whole eggs
2 2/3 t. flour
1 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1 dash salt
1 3/4 c. canned pumpkin
Crust:
Prepare crust, press into parchment lined 10" cake pan. Bake for 5 to 8 minutes at 300 degrees until golden brown.
Filling:
Beat cream cheese and sugar until fluffy. Beat in eggs one at a time. Sift in the flour and spices. Beat in the pumpkin. Pour into pan and bake at 350 degrees in a water bath for about 1 hour or until cheesecake is set. Refrigerate overnight and unmold onto a serving plate.
1 1/2 c. Graham cracker crumbs
1/4 c. ground pecans
1/2 c. sugar
3/8 c. butter, melted
1/2 t. ground ginger
1/2 t. cinnamon
1 1/2 lbs. cream cheese
5 1/2 oz. brown sugar
4 oz. white sugar
5 whole eggs
2 2/3 t. flour
1 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1 dash salt
1 3/4 c. canned pumpkin
Crust:
Prepare crust, press into parchment lined 10" cake pan. Bake for 5 to 8 minutes at 300 degrees until golden brown.
Filling:
Beat cream cheese and sugar until fluffy. Beat in eggs one at a time. Sift in the flour and spices. Beat in the pumpkin. Pour into pan and bake at 350 degrees in a water bath for about 1 hour or until cheesecake is set. Refrigerate overnight and unmold onto a serving plate.