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Grandma`s Pumpkin Cheesecake
-ELAINE RADIS BGMB90B -----------------------------------CRUST----------------------------------- 1 c Graham cracker crumbs 1 tb Sugar 4 tb Butter; or margarine, melted ----------------------------------FILLING---------------------------------- 16 oz Cream cheese; softened 3/4 c Sugar 16 oz Pumpkin; 1 can 1 1/4 ts Ground cinnamon 1/2 ts Ground ginger 1/2 ts Ground nutmeg 1/4 ts -salt 2 Eggs ----------------------------------TOPPING---------------------------------- 2 c Sour cream 2 tb Sugar 1 ts Vanilla extract Pecan halves; 12 to 16 CRUST: Combine crust ingredients. Press into the bottom of a 9" spring form pan; chill. FILLING: Beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt, add eggs one at a time, beating well after each. Pour into crust and bake at 350 degrees for 50 minutes. TOPPING: Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to oven for 5 minutes. Cool on a rack and chill over night. GARNISH: each slice with a pecan half. SOURCE: TASTE OF HOME Magazine; October/November 1994 issue; ----- |
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