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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from The Johnson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1¾ c graham cracker crumbs
¼ c finely ground pecans
½ tsp ground cinnamon
½ c unsalted butter, melted
38 oz packaged cream cheese, softened
1½ c sugar
2 T cornstarch
1 tsp vanilla
2 eggs
2 egg yolks
¼ c heavy cream
1 - 14 oz can pumpkin pulp
Sugared pumpkin seeds
¼ c caramel sauce
Powdered sugar

Directions:
Directions:
Preheat oven 375º F. Meanwhile get started on your crust. In a bowl combine the cracker crumbs, nuts, and cinnamon. Then stir in the butter. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan. Now, make the filling. In a mixer bowl combine cream cheese, sugar, cornstarch, and vanilla. Beat until fluffy. Add eggs and yolks all at once, beating on low speed just until combined. Fold in the cream and the pumpkin pulp. It will appear broken but will bake beautifully. Pour into the crust lined pan. Place on shallow baking pan in oven. Bake for 35 to 40 minutes or until the center appears nearly set when shaken. Cool15 minutes. Loosen sides of the pan, and cool for 30 minutes. Chill for 4 hours before serving. Decorate with sugared pumpkin seeds and serve with caramel sauce.

 

 

 

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