PARTY-PLEASING PUMPKIN CHEESECAKE
FOR THE CRUST:
1 1/2 cups graham cracker crumbs
1/2 cup ground almonds (or an additional 1/2 cup graham cracker crumbs)
1/3 cup sugar
1/3 cup butter or margarine, melted
FOR THE FILLING:
2 packages (8-ounces each) cream cheese, softened
3 eggs, slightly beaten
1 cup sugar, divided
1/4 cup almond-flavored liqueur
1/4 teaspoon salt
1 (16-ounce) can solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees F.
TO PREPARE THE CRUST:
Combine crust ingredients and mix well. Press into bottom and up sides of a 9-inch springform pan.
In a large bowl, combine cream cheese, eggs and 3/4 cup of the sugar. Mix with electric mixer until well-blended. Add liqueur and salt. Reserve 2 cups of the mixture.
TO PREPARE THE FILLING:
Combine remaining cream cheese mixture with pumpkin, cinnamon, nutmeg and remaining sugar; mix well. Alternate spoonfuls of cream cheese mixture and pumpkin mixture into crust. With knife, gently swirl to marble.
Bake 35-40 minutes, or until cheesecake is almost set (center will still be slightly soft). Cool completely, chill several hours before serving.
Makes 10 to 11 servings
Source: The Great Pumpkin Cookbook
FOR THE CRUST:
1 1/2 cups graham cracker crumbs
1/2 cup ground almonds (or an additional 1/2 cup graham cracker crumbs)
1/3 cup sugar
1/3 cup butter or margarine, melted
FOR THE FILLING:
2 packages (8-ounces each) cream cheese, softened
3 eggs, slightly beaten
1 cup sugar, divided
1/4 cup almond-flavored liqueur
1/4 teaspoon salt
1 (16-ounce) can solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees F.
TO PREPARE THE CRUST:
Combine crust ingredients and mix well. Press into bottom and up sides of a 9-inch springform pan.
In a large bowl, combine cream cheese, eggs and 3/4 cup of the sugar. Mix with electric mixer until well-blended. Add liqueur and salt. Reserve 2 cups of the mixture.
TO PREPARE THE FILLING:
Combine remaining cream cheese mixture with pumpkin, cinnamon, nutmeg and remaining sugar; mix well. Alternate spoonfuls of cream cheese mixture and pumpkin mixture into crust. With knife, gently swirl to marble.
Bake 35-40 minutes, or until cheesecake is almost set (center will still be slightly soft). Cool completely, chill several hours before serving.
Makes 10 to 11 servings
Source: The Great Pumpkin Cookbook
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cheesecakes
Desserts - Cheesecakes
- Brownie Bottom Cheesecake - Shaunda/NC You might want to try this as well.
- Fat-Free Cheesecake (using Egg Beaters)
- Low-Fat Cheesecake (no crust, using egg substitute)
- Chocolate Chip Cheesecake Supreme with Chocolate Crumb Crust
- Blueberry Cheesecake Glace (Family Circle, 1970's)
- Bully III House of Prime Rib Chocolate Raspberry Cheesecake
- Refreshing Choco-Orange Cheesecake
- Marbled Cheesecake with Raspberry Sauce (Oreo Pie Crust)
- Swiss Mocha Cheesecake (using General Foods International Coffee Mix)
- New York Cheesecake - Does this info help you?
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute