our recipes: DESSERTS
Pumpkin Cheesecake
Recipes by Vintage
Grill & Car Museum
1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a
medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into
paste.
4. Keep it crumbly.
5. Put foil partway up the outside part of an 8-inch springform pan.
6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
7. You don’t want the crust to form all of the way up the back of each slice of cheesecake.
8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
9. In a large mixing bowl combine the cream cheese, 1 cup
Ingredients needed:
sugar, and vanilla.
10. Mix with an electric mixer until smooth.
•
1 1/2 cups graham cracker crumbs
11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice
•
5 tablespoons butter, melted
and continue beating until smooth and creamy.
•
1 cup sugar, plus
12. Pour the filling into the pan.
•
1 tablespoon sugar
13. Bake for 60-70 minutes.
•
3 (8 ounce) packages cream cheese
14. The top will turn a bit darker at this point.
•
1 teaspoon vanilla
15. Remove from the oven and allow the cheesecake to cool.
•
1 cup canned pumpkin
16. When the cheesecake has come to room temperature, put
•
3 eggs
it into the refrigerator.
•
1/2 teaspoon cinnamon
17. When the cheesecake has chilled, remove the pan sides
•
1/4 teaspoon nutmeg
and cut the cake into 8 equal pieces.
•
1/4 teaspoon allspice
18. Serve with a generous portion of whipped cream on top.
•
whipped cream
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