Pumpkin Cheesecake

December 21, 2010 § Leave a comment



Combine 1 1/2 cups Zwiebeck crumbs, 3 tbl sugar, 3 tbl melted butter

Press into bottom and up sides 2″ of 9″ springform pan. Bake at 325 for 5 minutes.


16 oz cream cheese, softened

1 cup light cream

1 cup canned pumpkin

3/4 cup sugar

4 egg yolks (keep whites separately)

3 tbs all purpose flour

1 tsp vanilla

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/4 tsp salt


Beat all ingredients in mixer until smooth.

Fold in 4 stiff-beaten egg whites.

Turn into prepared crust.

Bake at 325 for 1 hour. (in water bath?)

Combine 1 cup sour cream, 2 tbs sugar and 1/2 tsp vanilla. Spread over cheesecake

Bake 5 minutes more.

Chill thoroughly before serving.



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