Pumpkin Cheesecake

Print Thursday, January 01, 2004 Categories: Dessert Yield: Ingredients: For the crust:1 lb. Gingersnap cookie crumbs 1/4 lb. butter, softened For the filling: 2 lbs cream cheese 2 cups

Monday, December 17th 2007, 5:02 pm

By: News On 6


Thursday, January 01, 2004
Categories:
Dessert
Yield:
Ingredients:
For the crust:1 lb. Gingersnap cookie crumbs
1/4 lb. butter, softened

For the filling:
2 lbs cream cheese
2 cups pumpkin puree
1 1/2 cups granulated sugar
6 eggs
1 tsp.cinnamon
1 tsp. nutmeg
3/4 allspice
3/4 tsp. cloves
Directions:
Combine crust ingredients and press into the bottom of a springform pan.

For filling: Mix all ingredients into a mixingbowl. beat until smooth. Pour into springform pan. Bake at 375 degrees for 45 minutes. Turn off oven and allow cheesecake to cool in oven.
Chill overnight before serving.
Top with whipped topping if desired.
Nutrition Facts:
Source:
Chef Craig Ford: The Polo Grill
logo

Get The Daily Update!

Be among the first to get breaking news, weather, and general news updates from News on 6 delivered right to your inbox!

More Like This

December 17th, 2007

March 14th, 2024

December 4th, 2023

September 25th, 2023

Top Headlines

March 29th, 2024

March 29th, 2024

March 29th, 2024

March 29th, 2024