c i r k a

Pumpkin Cheesecake

Preheat oven to 350F (175C)



  • 1 lb. cream cheese, softened
  • 3/4 c. sugar
  • 2 eggs
  • 1 (16 oz.) can pumpkin
  • 1.5 tsp. cinnamon, ground
  • 1 tsp. allspice, ground
  • 1/4 tsp. ginger, ground
  • 1/4 tsp. mace, ground

Grease an 8 inch springform pan. To prepare crust, on a lightly floured surface, roll pastry to a 1/4 inch thickness. Line bottom of greased pan with dough. Prick with a fork and refrigerate while preparing filling.

To prepare filling, beat cream cheese, sugar, and eggs in a large bowl until smooth. Beat pumpkin and spices into cheese mixture until smooth. Spoon filling into prepared pan and bake in preheated oven 45 minutes or until set. Cool completely before removing from pan.

From “The Book of Cheesecakes” by Steven Wheeler

recipe/pumpkincheesecake.txt · Last modified: 2011/12/11 04:25 (external edit)