Brandied Pumpkin Cheesecake


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Brandied Pumpkin Cheesecake

 

Crust:

1-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar

Filling:

2 (250 g) pack cream cheese at room temperature
1 (125 g) pack cream cheese at room temperature
1 cup sugar
4 medium eggs
1 (14 oz.) can pumpkin (no spices added)
2-1/2 tsp. ginger
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup brandy
whipped cream
preserved ginger

For crust, combine crumbs, sugar and butter in a bowl and mix well.
Press crumb mixture firmly into bottom of 10 inch spring form pan and 2
inches up sides. Bake in moderate oven, 350 degrees for 10 minutes.

For filling beat together cream cheese and sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition until
smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy
and mix until well blended.

Pour cheese mixture into crust and bake in slow oven, 325 degrees, for
50 or 60 minutes, or until well risen. Turn off heat and let cheesecake cool
in oven. When cold, decorate top with whipped cream and sliced ginger.





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