Pumpkin Cheesecake

Frank’s wife Sherri shows you how to make pumpkin cheesecake.

Crust:
1-1/2 C graham cracker crumbs
1/4 C sugar
6 Tbsp melted butter
-Mix together - press into 9" or 10" springform pan lined with a round parchment paper
-Chill

Topping:
3/4 C brown sugar
3 Tbsp butter, chilled
1-1/2 C chopped nuts
Add butter to sugar and cut in until mixed. Stir in nuts and set aside.

Filling:
3 8 oz packages of cream cheese, room temp
3/4 C white sugar
3/4 C brown sugar
5 Lg eggs
1 can plain pumpkin 14-15 oz.
1/2 C heavy whipping cream
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves

Preheat oven to 325. Beat cream cheese until soft. Add sugars. Mix well.
Add eggs one at a time and beat until fluffy. Blend in pumpkin, cream and spices.
Mix well. Put foil around the bottom and up the sides of your springform pan. Pour filling into prepared pan. Put into a shallow pan with water for the water bath. Bake 1 to 1-1/2 hours. Center will still be slightly wobbly when pan is shaken. Leave the oven on and remove from oven. Add topping and bake and additional 15 minutes. Chill overnight before serving. It freezes nicely. Serve with fresh whipped cream and enjoy!

Whipped Cream:

1 C heavy whipping cream
1/4 C powdered sugar
1/2 tsp vanilla

Chill bowl and beater. Whip cream, adding sugar and vanilla. Beat several minutes until stiff peaks form.

Видео Pumpkin Cheesecake канала Frank's Favorite Foods