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Pumpkin Cheesecake: Mix 1 1/2 cups vanilla cookie crumbs & 3 Tbsp. melted butter. Press into 9" spring form pan & up sides about 1" to prevent leaks. Filling: Beat 2 - 8 oz. pkg. of cream cheese at room temp. gradually beat in 1 cup evaporated milk till smooth. Beat in 3/4 cup sugar, 1 tsp. vanilla 4 egg yolks & 1 cup canned pumpkin. Mix together 3 Tbsp. flour with 1 tsp. cinnamon, 1/2 tsp. each nutmeg & ground ginger, 1/8 tsp each cloves & salt. Add to cheese mixture & beat well. Set aside. Beat 4 egg whites to stiff peaks, fold into cheese mixture. Bake crust 5 min at 325o , remove from oven, pour the cheese cake mixture in & immediately put back in oven for 60 minutes. Remove & spread while hot, a mix of 2 Tbsp. sugar & 1 cup sour cream, return to oven & bake 10 min. more. Turn off oven, open door all the way & cool 15 min. Run knife around edges & cool another 45 min. in oven. Remove & finish cooling & refrigerate. NOTE: for no cracks- put broiler pan in cold oven on bottom shelf & fill with water. As oven heats water gets hot. This moisture helps prevent cracks!
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November 19, 2014
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November 18, 2014
November 18, 2014