Pumpkin Cheesecake
Pumpkin Cheesecake is a vegetarian recipe with 16 servings. One serving contains 415 calories, 6g of protein, and 28g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of cream cheese, gold flour, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. com. From preparation to the plate, this recipe takes around 8 hours and 45 minutes.
Instructions
Heat oven to 325F. Grease 9-inch springform pan with shortening. Wrap foil around pan to catch drips. 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.
Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, brandy and pumpkin together until well blended; 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.
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.
Let cheesecake remain in oven 30 minutes.
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.
To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.