Pumpkin Cheesecake II You Have To Try

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Pumpkin Cheesecake II

"This is a completely old recipe and it looks as if there are a variety of components, but it is well worth the effort. I use the extra whipping cream to enhance the top of the cheesecake."

Ingredients :

3/4 cup graham cracker crumbs
half cup floor pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/four cup butter
3/four cup white sugar
three/4 cup canned pumpkin
three egg yolks
1 1/2 teaspoons ground cinnamon
half teaspoon floor mace
half teaspoon floor ginger
1/four teaspoon salt
three (eight ounce) programs cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
half of teaspoon vanilla extract
half of teaspoon lemon extract

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 tiers F (a hundred seventy five levels C).
Combine the graham cracker crumbs, floor pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix properly. Firmly press combination into one 9 inch springform pan.
Combine three/four cup of the white sugar, the pumpkin, three egg yolks, floor cinnamon, floor mace, ground ginger and salt in a medium bowl. Mix properly, and set aside.
Beat cream cheese with an electric powered mixer till mild and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the entire egg, closing egg yolk and the whipping cream, beating nicely. Add cornstarch and vanilla and lemon flavorings, beat batter till clean. Add pumpkin combination and mix nicely. Pour batter into the organized pan.
Bake at 350 tiers F (one hundred seventy five stages C) for 50 to fifty five mins. Do now not overbake. Center can be smooth but it's going to organization up while chilled. Let cheesecake cool on a wire rack, then refrigerate.

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, cook dinner it calmly, and make easy-up simpler.

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