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Pumpkin Cheese Cake
Category : Cakes and pastries, Egg
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
- Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
- Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well.
- Add the whole egg, remaining egg yolk and the whipping cream, beating well.
- Add cornstarch and vanilla and lemon flavorings, beat batter until smooth.
- Add pumpkin mixture and mix well. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake.
- Center may be soft but it will firm up when chilled.
- Let cheesecake cool on a wire rack, then refrigerate.
Ingredients:
3/4 cup - graham cracker crumbs
1/2 cup - ground pecans
2 tbsp - white sugar
2 tbsp - brown sugar
1/4 cup - butter
3/4 cup - white sugar
3/4 cup - canned pumpkin
3 - egg yolks
1 1/2 tsp - ground cinnamon
1/2 tsp - ground mace
1/2 tsp - ground ginger
1/4 tsp - salt
3 (8 ounce) packages - cream cheese
3/8 cup - white sugar
1 - egg
1 - egg yolk
2 tbsp - whipping cream
1 tbsp - cornstarch
1/2 tsp - vanilla extract
1/2 tsp - lemon extract
3/4 cup - graham cracker crumbs
1/2 cup - ground pecans
2 tbsp - white sugar
2 tbsp - brown sugar
1/4 cup - butter
3/4 cup - white sugar
3/4 cup - canned pumpkin
3 - egg yolks
1 1/2 tsp - ground cinnamon
1/2 tsp - ground mace
1/2 tsp - ground ginger
1/4 tsp - salt
3 (8 ounce) packages - cream cheese
3/8 cup - white sugar
1 - egg
1 - egg yolk
2 tbsp - whipping cream
1 tbsp - cornstarch
1/2 tsp - vanilla extract
1/2 tsp - lemon extract
RECIPES BY REHANA KHAMBATY
