Grandma's Old Fashioned Pumpkin Cheesecake
This is an old recipe yet one of my favorite ones. It might not be a fast recipe but the end result is 100% worth the work and wait. This one comes from my grandma where love and patience and a little extra work shows in the final results. I never have leftovers with this one. I top this with a homemade whipping cream (recipe included ) and a caramel drizzle for a decoration.
Grandma's Old Fashioned Pumpkin Cheesecake
This is an old recipe yet one of my favorite ones. It might not be a fast recipe but the end result is 100% worth the work and wait. This one comes from my grandma where love and patience and a little extra work shows in the final results. I never have leftovers with this one. I top this with a homemade whipping cream (recipe included ) and a caramel drizzle for a decoration.
Cooking Instructions
- 1
Preheat oven to 350°F F(175 degrees C).
- 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 in. springform pan
- 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.
- 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.
- 5
Bake at 350°F F(175 degrees C) for 50 to 55 minutes. Do not over bake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.
- 6
Directions For Whipping Cream : In a chilled small bowl and with chilled beaters, beat cream until it begins to thicken. Add confectioners sugar and vanilla, beat until peaks form. Store in the refrigerator.
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