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Light pumpkins Safely


Pumpkin Cheesecake Recipe

Description: Cheesecake is high in cholesterol, but outstanding in taste. So, when it's made with pumpkin, it is  simply....Spectacular! Even those of us with high cholesterol, can't resist this truly delicious dessert.

Number of Servings: Twelve


Ingredients:

Cake Ingredients:
2 Sticks(One cup) Butter
3 Eggs
2 1/2 cups Flour
1 cup Granulated Sugar
1/2 cup Pumpkin(canned or fresh pureed)
1/2 cup Sour Cream
1 teaspoon Vanilla
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Baking Soda
1/3 teaspoon(or less) Salt
Filling Ingredients:
8 ounces Cream Cheese
1/3 cup Granulated Sugar
1 Egg
1/4 cup Canned Pumpkin
1 tablespoon Corn Starch
1/2 teaspoon Vanilla


How to Make Pumpkin Cheesecake:

Filling Preparation:

  1. In a mixing bowl, beat ingredients until very smooth.
  2. Set aside and prepare cake batter.
  3. Pour into glass dish on top of batter as described in cake instructions below.

For Cake:

  1. Pre-heat oven to 350 degrees.
  2. In a large bowl, cream butter, sugar, and vanilla until light and fluffy.
  3. Add eggs and beat well.
  4. Add flour, baking powder, baking soda, cinnamon and salt.
  5. Mix in pumpkin and sour cream. Blend thoroughly until smooth.
  6. Pour 1/2 of batter into a buttered 13x9 inch glass baking dish.
  7. Add the filling mix, spreading the batter evenly in the dish.
  8. Add remaining batter and lightly swirl into filling.
  9. Bake for 50 to 55 minutes.
  10. Allow to cool.
  11. Cut into twelve servings


Serving Tips and Suggestions:
  • Add Whipped cream on top when serving.





A Very Special Day! It's National Cheesecake Day. Find out when it is.

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