Pumpkin cheesecake Essay

All the flavors of pumpkin pie go into this creamy chilled
cheesecake. 1-3/4 cups graham cracker crumbs 2 tablespoons granulated
suger 3 tablespoon melted butter or margarine 2 large packages (8 oz.
each) cream cheese 3/4 cup firmly packed brown sugar 1 can (1 lb.)
pumpkin 2 teaspoons pumpkin pie spice 2 eggs Sweetened whipped cream
Pecan halves



Mix together the crumbs, granulated sugar, and butter. Press
mixture over bottom and about 1 inch up the sides of a 9-inch cheesecake
pan with removable bottom. Bake in a 350[deg.] oven for 10 minutes;
cool on a rack.

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With an electric mixer, beat together the cream cheese and brown
sugar until blended. Stir in pumpkin and pie spice. Add eggs and beat
well. Pour filling into crust. Bake in a 350[deg.] oven until
cheesecake barely jiggles in center when gently shaken, about 50
minutes. Cool on a rack. Remove pan sides, cover lightly, and chill
unitl cold, at least 3 hours or overnight. Garnish with whipped cream
and pecans. Cut in wedges. Serves 6 to 8.

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