Pumpkin Cheesecake

by Fred Ball

Servings: 12 servings

INGREDIENTS

2-1/2 lb. cream cheese, softened
1 cup granulated sugar
4 lg. eggs, lightly beaten
3 egg yolks, lightly beaten
3 tbsp. all-purpose flour
2 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground ginger
1 cup whipping cream
1 tbsp. vanilla extract
1 can (1 lb.) pumpkin

Crust:
1-1/2 cup Graham cracker crumbs
6 tbsp. butter, melted
1/4 cup granulated sugar

INSTRUCTIONS

Preheat oven to 350°F. Mix crumbs, butter and sugar. Press into springform pan and smooth out and bake for 10 minutes. Cool before filling.

Preheat oven to 425°F. In large mixing bowl beat together cream cheese, sugar, eggs, and yolks. Add flour, cinnamon, cloves, and ginger. Beat in whipping cream and vanilla, then add the mashed pumkin and beat at medium speed till just mixed thoroughly. Pour into prepare crust and bake for 15 minutes. Reduce temperature to 275°F. and bake for an hour. Turn off heat and leave cake in oven overnight to cool.

CHEF COMMENTS

Serving Ideas: Layer top with pecans when in season.







Personally I always use ground allspice instead of cloves







The only cheesecake that could be served warm as well as chilled.

Tagged: cheesecakes, desserts, pumpkincheesecake add tags

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