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Pumpkin Cheesecake Recipe
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To make Pumpkin Cheesecake you will need
Ingredients
| 4 | packages | (8-ounce) light cream cheese, softened | | 1/4 | cups | Firmly packed brown sugar | | 3 | | Eggs, (or 2 eggs, plus 2 egg whites) | | 2 | tablespoons | Flour | | 1 | can | (30-ounce) pumpkin pie mix (see note) | | 1/4 | cups | Chopped pecans or walnuts | | | Maple syrup | | | Whipped cream |
| | CRUST | | | | 3/4 | cups | Graham cracker crumbs | | 3 | tablespoons | Melted butter or diet margarine | | 1 | teaspoon | Cinnamon | | 2 | tablespoons | Firmly packed brown sugar | | 3 | tablespoons | Chopped pecans or walnuts (optional) |
Instructions
Prepare crust; refrigerate until ready to fill. Soften unwrapped cream
cheese in microwave at medium power 2 minutes. Beat cream cheese in large
bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating
well after each addition. Gradually add flour and pumpkin pie mix. Blend
well and stir in nuts. Pour into crust-lined pan.
Bake in preheated 325-degree oven 1-hour and 45-minutes, or until center
feels firm when touched. Cool in pan on wire rack. Carefully run a sharp
knife around edges to loosen sides so cake will not crack on top. Brush top
with maple syrup. Chill completely. Remove sides of pan. When ready to
serve, garnish with pecans and whipped cream or mixture of whipped topping
and nonfat vanilla yogurt. Makes 10 to 12 servings.
Crust: Preheat oven to 325 degrees. Grease a 9-inch springform pan, or coat
with vegetable oil spray. Combine crumbs, butter, cinnamon, sugar, and
nuts. Line bottom and partly up the sides of prepared pan and refrigerate
until ready to add filling.
Note: To substitute canned pumpkin for pumpkin pie mix, use 1 (16-ounce)
can pumpkin; increase sugar to 1 1/2 cups; use 5 eggs and 1/4 cup flour,
and add 2 teaspoons pumpkin pie spice.
Enjoy your Pumpkin Cheesecake
How much is in a cup?
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Tue 3 Jun 2008
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