Pumpkin Cheesecake

I was determined to make something different for Thanksgiving dinner this year and decided to try my hand at pumpkin cheesecake. The only problem is that all the recipes are different and there wasn't really any one that I loved. Solution: make it up. Pretty risky on my part but it turned out WONDERFULLY! I hope you all enjoy it too!
I forgot to get a picture until it was almost gone!
What you Need
Ready made graham cracker pie crust
Springform pan
32 ounces of softened cream cheese
1 1/8 cups of sugar
4 eggs
1 teaspoon of vanilla
1 can of pumpkin puree
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 tablespoons of flour
half pint of heavy whipping cream

1. Start by softening your cream cheese and preheat oven to 350
2. Oil our springform pan
3. Break apart your gram cracker pie crust and cover bottom of your pan so their on no holes
4. Beat in your sugar gradually and then your flour

5. Add vanilla and eggs. Beat between each egg

6. Beat in heavy whipping cream
7. Mix in your 15 ounces of pumpkin
8.  Beat in your nutmeg, pumpkin pie spice, and cinnamon. (your may adjust these to your taste and you may add more sugar if you don't feel it is sweet enough)
9. Cook at 350 F for 1 hour or until the top looks done
10.  Cover and refrigerate for 12 hours.

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