Re: Pumpkin cheesecake reccipe

[Guest guest]

Pumpkin CheesecakeFor the graham cracker crust:1 teaspoon butter, softened1 1/4 cups graham cracker crumbs1 teaspoon ground cinnamon1/4 cup sugar1/4 cup melted butterFor the filling:2 pounds cream cheese, softened1 1/2 cups sugar3 eggs1 cup whipping cream2 (16-ounce) cans solid-pack pumpkin2 teaspoons vanilla1 tablespoon pumpkin pie spiceFor the sour cream topping:16 ounces sour cream1/2 cup sugar2 teaspoons vanillaTo make the crust, brush a 10-inch springform pan with the softened butter. Mix crumbs, cinnamon, sugar and melted butter. Press onto bottom of pan.To make the filling, blend cream cheese with sugar until smooth. Add eggs one at a time, beating until blended. Add whipping cream, pumpkin, vanilla and spice, blending thoroughly. Pour into graham cracker crust and bake at 300 degrees for 1 1/2 hours, or until cake sets. Remove from oven and let rest 10

minutes.While cheesecake rests, blend sour cream, sugar and vanilla until smooth. After the 10-minute rest, pour sour cream topping over cheesecake. Cool thoroughly before removing sides from pan. Chill.

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[Guest guest]

Hey somebody stole my recipe that I was going put in.

Just kidding, I will have to find another.

Lin

-- Re: Pumpkin cheesecake reccipe

Pumpkin CheesecakeFor the graham cracker crust:1 teaspoon butter, softened1 1/4 cups graham cracker crumbs1 teaspoon ground cinnamon1/4 cup sugar1/4 cup melted butterFor the filling:2 pounds cream cheese, softened1 1/2 cups sugar3 eggs1 cup whipping cream2 (16-ounce) cans solid-pack pumpkin2 teaspoons vanilla1 tablespoon pumpkin pie spiceFor the sour cream topping:16 ounces sour cream1/2 cup sugar2 teaspoons vanillaTo make the crust, brush a 10-inch springform pan with the softened butter. Mix crumbs, cinnamon, sugar and melted butter. Press onto bottom of pan.To make the filling, blend cream cheese with sugar until smooth. Add eggs one at a time, beating until blended. Add whipping cream, pumpkin, vanilla and spice, blending thoroughly. Pour into graham cracker crust and bake at 300 degrees for 1 1/2 hours, or until cake sets. Remove from oven and let rest 10 minutes.While cheesecake rests, blend sour cream, sugar and vanilla until smooth. After the 10-minute rest, pour sour cream topping over cheesecake. Cool thoroughly before removing sides from pan. Chill.

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[Guest guest]

Looks great, Ginny.Ginny Barrientos wrote:

Pumpkin CheesecakeFor the graham cracker crust:1 teaspoon butter, softened1 1/4 cups graham cracker crumbs1 teaspoon ground cinnamon1/4 cup sugar1/4 cup melted butterFor the filling:2 pounds cream cheese, softened1 1/2 cups sugar3 eggs1 cup whipping cream2 (16-ounce) cans solid-pack pumpkin2 teaspoons vanilla1 tablespoon pumpkin pie spiceFor the sour cream topping:16 ounces sour cream1/2 cup sugar2 teaspoons vanillaTo make the crust, brush a 10-inch springform pan with the softened butter. Mix crumbs, cinnamon, sugar and melted butter. Press onto bottom of pan.To make the filling, blend cream cheese with sugar until smooth. Add eggs one at a time, beating until blended. Add whipping cream, pumpkin, vanilla and spice, blending thoroughly. Pour into graham cracker crust and bake at 300 degrees for 1 1/2 hours, or until cake sets. Remove from oven and let ! rest 10

minutes.While cheesecake rests, blend sour cream, sugar and vanilla until smooth. After the 10-minute rest, pour sour cream topping over cheesecake. Cool thoroughly before removing sides from pan. Chill.

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[Guest guest]

lol lin is it the exact same one..or a little different...it's yummy though...I have it every fall at least twice. Hugs..Ginny wrote:

Hey somebody stole my recipe that I was going put in.

Just kidding, I will have to find another.

Lin

-- Re: Pumpkin cheesecake reccipe

Pumpkin CheesecakeFor the graham cracker crust:1 teaspoon butter, softened1 1/4 cups graham cracker crumbs1 teaspoon ground cinnamon1/4 cup sugar1/4 cup melted butterFor the filling:2 pounds cream cheese, softened1 1/2 cups sugar3 eggs1 cup whipping cream2 (16-ounce) cans solid-pack pumpkin2 teaspoons vanilla1 tablespoon pumpkin pie spiceFor the sour cream topping:16 ounces sour cream1/2 cup sugar2 teaspoons vanillaTo make the crust, brush a 10-inch springform pan with the softened butter. Mix crumbs, cinnamon, sugar and melted butter. Press onto bottom of pan.To make the filling, blend cream cheese with sugar until smooth. Add eggs one at a time, beating until blended. Add whipping cream, pumpkin, vanilla and spice, blending thoroughly. Pour into graham cracker crust and bake at 300 degrees for 1 1/2 hours, or until cake sets. Remove from oven and let rest 10

minutes.While cheesecake rests, blend sour cream, sugar and vanilla until smooth. After the 10-minute rest, pour sour cream topping over cheesecake. Cool thoroughly before removing sides from pan. Chill.

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