Pumpkin Cheesecake
springform pan.
2. Make the crust: In a medium-size bowl, mix the butter and graham cracker crumbs until evenly moistened. Press the moistened crumbs over the bottom and 2 inches up the side of prepared pan.
3. Heat the oven to 325F.
4. Make the filling: In a blender or food processor, process the cottage cheese and cream cheese for about 2 minutes, until thick and smooth. Add the brown sugar and process until the sugar dissolves. Add the eggs and egg whites and process just until blended. Transfer the mixture to a large bowl. Stir in the pumpkin, cornstarch, spice and vanilla until well blended and smooth. Pour into the prepared crust.
5. Bake for 1 hour 20 minutes or until the top of the cake looks set. Turn the oven off. Let the cake cook in the oven for 2 hours.
6. Remove the cheesecake from the oven. Set on a wire rack to Cake
Just Like Mom's Apple Pie
2. Make the crust: In a medium-size bowl, mix the butter and graham cracker crumbs until evenly moistened. Press the moistened crumbs over the bottom and 2 inches up the side of prepared pan.
3. Heat the oven to 325F.
4. Make the filling: In a blender or food processor, process the cottage cheese and cream cheese for about 2 minutes, until thick and smooth. Add the brown sugar and process until the sugar dissolves. Add the eggs and egg whites and process just until blended. Transfer the mixture to a large bowl. Stir in the pumpkin, cornstarch, spice and vanilla until well blended and smooth. Pour into the prepared crust.
5. Bake for 1 hour 20 minutes or until the top of the cake looks set. Turn the oven off. Let the cake cook in the oven for 2 hours.
6. Remove the cheesecake from the oven. Set on a wire rack to Cake
Just Like Mom's Apple Pie
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