Tuesday, July 14, 2009

Cheesecake, pumpkin

by Rhonda Wasser

1 ½ c. graham cracker crumbs (11)
½ c. sugar
1/3 c. butter, unsalted
16 oz cream cheese, room temp.
1 c. packed lt. Brown sugar
2 c. fresh pumpkin paree (canned)
2 egg yolks and 4 egg whites
1 ½ tsp cinnamon
½ tsp nutmeg
2 Tbl flour
2 Tbl whipping cream
Optional whipped Cream

Preheat oven to 325. In 9“ spring form pan mix graham cracker crumbs, sugar and melted butter. Press onto bottom and sides of pan. Bake 8 min. remove from over and cool. In large bowl whip cream cheese until smooth. Stir in brown surage and blend. Add pumpkin and egg yolks one at a time blending after each addition until smooth. Add egg whites one at a time until smooth. Add cinnamin, nutmeg, flour and whipping cream to blend. Pour into prepared crust. Bake 1 hour or until knife inserted in center comes out clean. Cool and chill 6 to 8 hours or overnight in fridge. To serve top with Whipped cream if desired.

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