Recipe Swappers

Pumpkin Cheesecake

submitted by Alicia

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 pumpkin (canned or fresh)
3 egg yolks
1 1/2 tsp. ground cinammon
1/2 tsp. ground mace
1/2 tsp. ground ginger
1/4 tsp. salt
3 (8 oz.) 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

1. Preheat oven to 350 degrees F.
2. Combine graham cracker crumbs, ground pecans, 2 Tbsp. both white and brown sugars, and the melted butter and mix well. Firmly press mixture into one 9 inch springform pan.
3. Combine 3/4 cup of the white sugar, pumpkin, 3 egg yolks, cinammon, mace, ginger, and salt in a medium bowl. Mix well and set aside.
4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 Tbsp. 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.
5. Bake at 350 degrees for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool, then refrigerate.

I made this last Thanksgiving and it was a hit! I used fresh pumpkin (cooked of course) and I used pumpkin pie spice instead of the cinammon, mace, ginger this recipe called for.

posted by Unknown @ 9:52 PM