Pumpkin cheesecake

From the kitchen of Trish Hoesly of Brodhead, Wisconsin


Shortbread crust:
1 1/2 cups flour
1/3 cup sugar
1 large egg yolk, slightly beaten
1/2 cup butter, softened

2 1/2 pounds cream cheese
1 cup sugar
4 large eggs, slightly beaten
3 egg yolks, slightly beaten
3 tablespoons flour
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 cup heavy cream
1 tablespoon vanilla
16 ounces pumpkin

Mix the crust ingredients together and press into a 10-inch springform pan, going a half inch or so up the side. Prick the bottom with a fork. Bake 15-20 minutes at 400. Set aside to cool. Set oven temperature to 425. In a very large bowl, mix cream cheese, sugar, eggs and yolks until smooth. Add flour, cinnamon, cloves and ginger. Beat in heavy cream and vanilla. Add can of pumpkin last. Don’t over mix. Pour into cooled crust. Bake at 425 for 15 minutes. Reduce temperature to 275 and bake for 1 more hour. Turn oven off and let the cake cool in the oven overnight (6-8 hours). Serve chilled with whipped cream or plain. You can put a shallow pan of water in the oven during baking. This can help prevent the cheesecake from cracking.


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