Chef's Choice Pumpkin Cheesecake

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Chef's Choice Pumpkin Cheesecake

Post  Admin on Mon Nov 23, 2009 7:48 pm

Chef's Choice Pumpkin Cheesecake

1 cup gingersnaps, crushed
3 tablespoons melted butter
1 teaspoon cinnamon
2 tablespoons brown sugar
2 pounds cream cheese, softened
1 1/2 cup sugar
5 eggs
1/4 cup flour
2 teaspoons pumpkin pie spice
1 can (14 oz. size) pumpkin

Combine gingersnaps, butter, cinnamon and brown sugar. Press into base of lightly greased 9" springform pan. Chill.

Beat cheese on medium speed until fluffy. Slowly add sugar. Add eggs one at a time, beating well after each addition. Gradually beat in remaining ingredients.

Pour over crust. Bake at 325 degrees F for 1 1/2 to 1 3/4 hours. Take out of oven and run a sharp knife around rim, don't loosen sides until cake is totally cool.

Serves/Makes: 12

NOTE: to keep from cracking, put pan of hot water in oven. Even if center is not set at end of baking, take it out. The residual heat will finish cooking it.


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