Pumpkin Cheesecake
For the crust:
1 cup graham cracker crumbs
4 Tbsp unsalted butter, melted
For the filling:
1 ½ pounds cream cheese - room temperature
1 (15oz) can pumpkin puree
3 whole eggs
2 egg yolks
½ cup sugar
¼ tsp. baking powder
¼ tsp. vanilla
2 dashes each of:
ground clove
ground nutmeg
ground cinnamon
allspice
½ cup heavy cream
Preheat oven to 425 degrees. Mix graham cracker crumbs and butter and press
evenly into the bottom and up the sides of a buttered spring form pan. Place
pan on deep cookie sheet and surround sides of pan with foil to keep water bath
from spilling into cake. Mix sugar and cream cheese into the bowl of an
electric mixer. Add spices and whip until smooth, scraping sides. Add pumpkin
puree, eggs (and yolks), vanilla, baking powder & heavy cream and mix for 2
minutes. Scrape sides and mix for 1 additional minute. Pour mixture into crust
and bake at 425 degrees in a water bath for 15 minutes, then reduce temperature
to 265 degrees and bake for an additional hour or until center of cake is firm.
source is wkrg
God Bless, Marla
[Non-text portions of this message have been removed]
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