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Creamy pumpkin spice cheesecake
Description
A delicious cheese cake similar to the ones from the Cheesecake Factory.
Ingredients
1 t
vanilla extract 2 pk
cream cheese (softened, 8 oz packages) 1⁄2 c
sugar 2
eggs 1 pn
salt 1 t
cinnamon 1⁄2 t
nutmeg 1⁄2 T
ginger 1⁄2 t
cloves 1 cn
pumpkin (divide, 15 oz can) 1 pk
sauce (frozen cranberry-orange sauce, thawed and pureed) 1
pie crust (Graham cracker prepared pie crust)Instructions
- Preheat oven to 350° F.
- Beat vanilla, cream cheese, and sugar with electric mixer in large bowl until smooth and well blended (medium speed).
- Add one egg at a time, beating well after each addition.
- Add salt, spices, and continue beating until well blended.
- Spread out approximately 3/4 cup pumpkin mixture evenly into crust.
- Pour 1/3 cup cranberry sauce over the pumpkin mixture.
- Top with remaining pumpkin mixture and cranberry sauce.
- Take a knife and swirl the cranberry sauce into the pumpkin mixture without scraping the crust.
- Bake 50 to 60 minutes.
- Cool completely on a wire rack.
Notes
Refrigerate 2 hours or more before serving.
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