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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from Easley-Nowicki Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
4 tablespoons butter or margarine, melted
FILLING:
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 (16 ounce) can pumpkin
1 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 eggs
TOPPING:
2 cups sour cream (1 pint)
2 tablespoons sugar
1 teaspoon vanilla extract
12 pecan halves for decoration
Directions:
Directions:
Combine crust ingredients. Press into bottom of a 9-in. springform pan; chill. For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350 degrees F for 50 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack; chill overnight. Garnish each slice with a pecan half.
Number Of Servings:
Number Of Servings:
12-16

 

 

 

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