Pumpkin Cheesecake II

Recipesfull introduces to you: Cheesecake Recipes. (Pumpkin Cheesecake II). This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort. I use the extra whipping cream to decorate the top of the cheesecake.

Brief

Servings: 12

Yield: 1 - 9 inch springform pan

Pumpkin Cheesecake II

Ingredients

¾ cup graham cracker crumbs

½ cup ground pecans

2 tablespoons white sugar

2 tablespoons brown sugar

¼ cup butter

¾ cup white sugar

¾ cup canned pumpkin

3 egg yolks

1 ½ teaspoons ground cinnamon

½ teaspoon ground mace

½ teaspoon ground ginger

¼ teaspoon salt

3 (8 ounce) packages cream cheese

⅜ cup white sugar

1 egg

1 egg yolk

2 tablespoons whipping cream

1 tablespoon cornstarch

½ teaspoon vanilla extract

½ teaspoon lemon extract

New York Italian Style Cheesecake

Dessert

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Combine the graham cracker crumbs ground pecans 2 tablespoons white sugar 2 tablespoons brown sugar and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.

Step 3

Combine 3/4 cup of the white sugar the pumpkin 3 egg yolks ground cinnamon ground mace ground ginger and salt in a medium bowl. Mix well and set aside.

Step 4

Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg remaining egg yolk and the whipping cream beating well. Add cornstarch and vanilla and lemon flavorings beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.

Step 5

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack then refrigerate.

Nutritional Information

Pumpkin Cheesecake II

Servings Per Recipe:12

Calories: 406.9

% Daily Value *

Protein: 6.6g 13%

Carbohydrates: 31.5g 10%

Dietary Fiber: 1.1g 4%

Sugars: 25.5g

Fat: 29.3g 45%

Saturated Fat: 16.3g 81%

Cholesterol: 158.9mg 53%

Vitamin A Iu: 3395.1IU 68%

Niacin Equivalents: 1.5mg 11%

Vitamin B6: 0.1mg 5%

Vitamin C: 0.7mg 1%

Folate: 22.7mcg 6%

Calcium: 69.9mg 7%

Iron: 1.5mg 8%

Magnesium: 14.4mg 5%

Potassium: 140.7mg 4%

Sodium: 320.4mg 13%

Thiamin: 0.1mg 6%

Calories From Fat: 263.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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