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Pumpkin Cheesecake
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Submitted by:
Jimmy |
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I wasn''t a big pumpkin fan until I made this cheesecake, now I love it and make it regularly. |
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INGREDIENTS:
- 2 cup(s) , Graham Cracker Crumbs
- 3/4 cup(s) , Ground Toasted Hazelnuts
- 1/2 cup(s) , White Sugar
- 1/2 cup(s) , Butter Melted
- 32 ounces , Cream Cheese Softened
- 2 cup(s) , Sugar
- 1 tablespoon(s) , Vanilla
- 1/2 cup(s) , Sour Cream
- 1/2 cup(s) , Heavy Cream
- 1 1/2 teaspoon(s) , Ground Cinnamon
- 3/4 teaspoon(s) , Ground Ginger
- 3/4 teaspoon(s) , Ground Nutmeg
- 1/4 teaspoon(s) , Ground Cloves
- 1/4 cup(s) , Flour
- 8 large , Eggs
- 3 can(s) , Pumpkin
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| Instructions: |
Preheat oven to 400°F.
To make crust:
Lightly spray the bottom and sides of two 10-inch springform pans with nonstick cooking spray. Line sides of the pans with parchment or wax paper.
In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide evenly between prepared pans. Press firmly over the bottom and 1/2 inch up the sides of the pans.
To make filling:
In a large bowl, use a heavy-duty electric mixer to combine cream cheese, sugar and vanilla. Mix until smooth; add sour cream and whipping cream. Scrape the sides of the bowl and continue beating. Add cinnamon, ginger, nutmeg, cloves and flour. Add eggs one at a time, beating well after each addition; beat in pumpkin. Divide evenly between prepared pans.
Place in oven side by side. Bake 20 minutes, then lower oven temperature to 200°F. for 1 hour or until the cheesecakes feel firm to the touch. Turn oven off and let cheesecakes cool in the oven with the door slightly ajar for about 1 hour. This should prevent cracking (if a crack should appear, blend some sour cream, powdered sugar and vanilla and spread over the top when ready to serve). Cool, cover and refrigerate.
*To toast hazelnuts, Put them in a pan on the stove and stir them around until the smell just starts to comeout, Don''t walk away because they can easily burn. |
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