When it comes to cakes, my children would really demand for a cheesecake. I don't know if what is really behind those cheesecakes why is it that they really love it. Being a mother i'm always concern with my children's favorite. I simply go on to my favorite book which is recipe. I discovered here a pumpkin cheesecake that my children really loved when I tried to baked it for them.
PUMPKIN CHEESECAKE
![]() |
Credit: http://sugarmamabakingco.files.wordpress.com/2009/10/blog-pumpkin-cheesecake1.jpeg |
Filling:
4 (8 oz.) packages light cream cheese,softened
¾ cup firmly packed brown sugar
½ cup granulated sugar
6 eggs
16 oz of pumpkin
¼ cup heavy cream
11/2 tsp ground cinnamon
1 tsp nutmeg
1 tsp ground cloves
½ tsp ginger
- Prepare crust, refrigerate until ready to fill.
- Soften unwrapped creamcheese at room temperature.
- Beat creamcheese in large bowl until fluppy. Gradually add sugar. Add eggs, one at a time, beating wellfter each addition. Add pumpkin. Pour into crust-lined pan.
- Bake in pre-heated 325 degrees oven 1 hour and 45 minutes, or until center feels firm when touched. Cool in pan on wire rack.
- Carefully run a sharp knife around edges to loosen sides so cake will not crack on top.
- Remove from pan by placing in a plate on top, then turn it over.
- Put another plate on the “bottom” and turn over again. Or if you have a 'spring-form pan' chill completely before removing sides. Brush top and sides with maple syrup.
- Before serving, garnish with whipped cream and hopped walnuts. This recipe could also be put into 2 pie plates and baked for approximately 1 hour.
Crust:
1 cup graham cracker crumbs
3 tbsp melted butter
1 tsp cinnamon
1 tbsp firmly packed brown sugar
3 tbsp finely chopped walnut or peacans (optional)
- Pre-heat oven to 325 degrees.
- Grease a cakepan or 9-inch or 10-inch spring form pan.
- Combine crumbs, butter, cinnamon, sugar and nuts. Line bottom and partly up the sides of prepared pan and refrigerate until ready to add filling.
Now enjoy the delicious pumpkin cheesecake with your kids..
No comments:
Post a Comment