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PUMPKIN CHEESECAKE

- from Cupcake recipe
--CRUST:--
3/4 c. graham cracker crumbs
3 tbsp. melted butter
1 tsp. cinnamon
2 tbsp. firmly packed brown sugar
3 tbsp. chopped pecans (opt.)
--FILLING:--
4 (8 oz.) cream cheese
1/4 c. sugar or firmly packed brown
sugar
3 eggs
2 tbsp. flour
1 (30 oz.) can pumpkin pie mix
1/4 c. chopped pecans or walnuts
Preheat oven to 325 degrees. Grease 9 inch spring form pan or spray with nonstick
spray. Combine crust ingredients and line sides and bottom of pan. Beat
cream cheese in a large bowl until fluffy. Gradually add sugar. Add eggs, one
at a time, beating well after each addition. Gradually add flour and pumpkin
pie mix and blend well. Stir in nuts. Pour into crust-lined pan. Bake 1 hour
and 45 minutes or until center feels firm when touched. Cool in pan on wire
rack. Brush top with maple syrup. Cool completely. NOTE: To substitute
canned pumpkin for pumpkin pie mix, use 1 (1 pound) can pumpkin, increase sugar
to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup flour instead of 2 tablespoons
and add 2 teaspoons pumpkin pie spice.
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