Pumpkin Cheesecake Ii Recipe

Name: Pumpkin Cheesecake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup graham cracker crumbs; 1/2 cup ground pecans; 2 tablespoons white sugar; 2 tablespoons brown sugar; 1/4 cup butter; 3/4 cup white sugar; 3/4 cup canned pumpkin; 3 egg yolks; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground mace; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 3 (8 ounce) packages cream cheese; 3/8 cup white sugar; 1 egg; 1 egg yolk; 2 tablespoons whipping cream; 1 tablespoon cornstarch; 1/2 teaspoon vanilla extract; 1/2 teaspoon lemon extract

Servings: persons

3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

1
Preheat oven to 350 degrees F (175 degrees C).
2
Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
3
Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
4
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
5
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

1027

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3/4 cup graham cracker crumbs, 1/2 cup ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and more.

Yes, Pumpkin Cheesecake Ii falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake Ii

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