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 pumpkin cheesecake dessert.
Number of Servings: Twelve
Ingredients:
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
Pumpkin Cheesecake Recipe Directions:
Filling Preparation:
In a mixing bowl, beat ingredients until very smooth.
Set aside and prepare cake batter.
Pour into glass dish on top of batter as described in cake instructions below.
For Cake:
Pre-heat oven to 350 ° F.
In a large bowl, cream butter, sugar, and vanilla until light and fluffy.
Add eggs and beat well.
Add flour, baking powder, baking soda, cinnamon and salt.
Mix in pumpkin and sour cream. Blend thoroughly until smooth.
Pour 1/2 of batter into a buttered 13×9 inch glass baking dish.
Add the filling mix, spreading the batter evenly in the dish.
Add remaining batter and lightly swirl into filling.
Bake for 50 to 55 minutes.
Allow to cool.
Cut into twelve servings
Serving Tips and Suggestions:
Add whipped cream on top when serving.
Serve with a glass of cold milk.
Also see these great recipes:
Pumpkin Recipes – Indeed, over 140 recipes and still growing