Pumpkin Cheesecake Recipe

From Dorothy McNett's Recipe Book.

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Pumpkin Cheesecake

From Dorothy McNett's recipes at www.dorothymcnett.com. This could to be made ahead by several hours or overnight and refrigerated. But, it is delicious served warm too, and at any time of the year.

20 gingersnaps
3-4 tablespoons sesame or hemp seeds, optional
3 tablespoons unsalted butter, melted

1 pound cream cheese, softened
3/4 cup raw sugar
1 1/2 cups cooked (or canned) pumpkin, or sweet potatoes or yams
3 eggs
1/2 cup heavy whipping cream (organic is best!)
1 teaspoon real vanilla extract, or vanilla bean paste
1/8 teaspoon cinnamon

Preheat oven to 325 degrees. Using food processor with the steel chopping blade in place, process the gingersnaps until crumbs. Add the seeds and melted butter to blend. Press into the bottom of a 9 or 10 inch springform pan. Bake at 325 degrees for about 5 minutes. Set aside.
In batter bowl soften the cream cheese in microwave on half power (power level 5) for 2-3 minutes, or allow the cheese to be a room temperature several hours. Stir with a silicone spatula or wooden spoon until smooth, adding the brown sugar, pumpkin, and eggs. Blend well. Gradually add the heavy cream, vanilla, and cinnamon. Blend well. Pour into prepared pan and bake at 325 degrees for 1 hour. Let cool in oven with the door ajar for 1 hour. Chill several hours.

Recipe created 1994-11-22.

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