Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 8 h 45 min
Cook time: 8 h 45 min
Total time: 8 h 45 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters packed brown sugar; 118 milliliters butter or margarine, melted; 425 grams can pumpkin (not pumpkin pie mix); 907 grams packages each) cream cheese, softened; 5 eggs; 59 milliliters Gold Medal® all-purpose flour; 414 milliliters graham cracker crumbs (about 24 squares); 158 milliliters granulated sugar; 2 teaspoons pumpkin pie spice

This recipe makes 16 servings with 405 calories, 6g of protein, and 28g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Only A mixture of brown sugar, eggs, cream cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 8 hours and 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Heat oven to 325°F. Grease 9-inch springform pan with shortening. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips.

Ingredients you will need

Granulated Sugar

Cracker Crumbs

Shortening

Butter

Wrap

Equipment you will use

Springform Pan

Bowl

Aluminum Foil

Oven

Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.

Ingredients you will need

Crust

Equipment you will use

Oven

Meanwhile, in another small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.

Ingredients you will need

Pumpkin Pie Spice

Granulated Sugar

Cream Cheese

Brown Sugar

Pumpkin

Brandy

All Purpose Flour

Egg

Equipment you will use

Hand Mixer

Bowl

Pour filling over crust.

Ingredients you will need

Crust

Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches.

Equipment you will use

Oven

Let cheesecake remain in oven 30 minutes.

Equipment you will use

Oven

Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.

Equipment you will use

Wire Rack