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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 20 |
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I first baked this particular cheesecake 23 years ago for Thanksgiving and I have made it every year since. It has become a family tradition to have this dessert at that particular time. This cheesecake is a very rich one. Ingredients:
10 inch springform pan |
for crust |
1 3/4 cups graham cracker crumbs |
use digestive biscuit crumbs if not living in the u.s. |
8 tablespoons butter, melted |
1/4 cup sugar |
1 teaspoon ground cinnamon |
for cake |
2 1/2 pounds cream cheese |
1 cup granulated sugar |
4 large eggs, lightly beaten |
3 egg yolks, lightly beaten |
3 tablespoons all -purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon ground cloves |
1 teaspoon ground ginger |
1 cup heavy cream |
1 tablespoon vanilla extract |
1 pound mashed pumpkin |
Directions:
1. Preheat oven for 350 degrees
2. Place the graham cracker or digestive biscuit crumbs in a bowl and mix with melted butter and sugar.
3. Blend well.
4. Grease the bottom and partly up the sides of the springform pan.
5. Press the crumb mixture onto the bottom and partly up the sides of the pan.
6. Smooth the crumb mixture along the bottom to an even thickness.
7. Bake for 10 minutes.
8. Cool before filling.
9. For the cake preheat oven to 425 degrees.
10. In a large mixing bowl, beat together the cream cheese, sugar, eggs, and yolks.
11. Add the flour, cinnamon, cloves, and ginger.
12. Beat in the cream and the vanilla.
13. Add the mashed pumpkin.
14. Beat at medium speed on an electric mixer until just mixed thoroughly.
15. Pour the mixture into the prepared crust.
16. Bake for 15 minutes.
17. Reduce oven temperature to 275.
18. Bake for an additional hour.
19. Turn off the heat, but leave the cake in the oven overnight to cool.
20. This is to prevent the cake from cracking.
21. Serve chilled.
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