Oct. 8, 2009 - Pumpkin Cheescake

PUMPKIN CHEESECAKE

Crust:                                                                          Topping:  (optional)

¾ C graham cracker crumbs                                        Pure Maple Syrup

4 Tbs meled butter                                                      Whipped Cream

1 tsp cinnamon                                                            ½ C Chopped pecans or walnuts

2 Tbs brown sugar

Filling:

24 (or 32 for extra-rich) ounces cream cheese, softened

1 C brown sugar

¾ C white sugar

1 tsp cinnamon

1 tsp ground cloves

1 tsp nutmeg

¼ tsp ginger

1/8 tsp salt

5 eggs

¼ C flour, sifted

16 oz pumpkin puree (or canned pumpkin)

Preheat oven to 325 degrees.  Spray or butter a 9 or 10 inch springform pan ( a pie pan can be used).  Combine and stir crust ingredients.  Line and press in mix on bottom of pan and partly up the sides and refrigerate until ready to add filling.

Beat cream cheese in large mixing bowl until fluffy.  Gradually add sugars and spices.  Add eggs, one at a time, beating well after each addition.  Gradually add flour and pumpkin, blend well.  Pour into crust.

(Sometimes the spring-form pan will leak.  If so, place a large piece of foil under the pan before placing in the oven)

Place pan in oven at 325 for 1 hour and 30 mins. or until center feels firm when touched.

Turn off oven.  Cool in pan on wire rack for approximately 30 mins.

Carefully run a sharp knife around edges to loosen sides so cake  will not crack on top.

Brush top with maple syrup (the real deal).

Chill in refrigerator completely (approximately 5 to 6 hours).  Remove sides of spring-form pan.

When ready to serve, top with whipped cream and nuts (optional).

 Enjoy!

Oct. 8, 2009 - Untitled Comment