Recipes
Cooking
Browse:
Advanced Search
My Recipe Box
May We Recommend
Corn and Potato Chowder with Bacon
View More >
My Shopping List
+ Add to Shopping List
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Shopping List
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
| 2 lb. cream cheese, at room temperature |
| 4 whole eggs |
| 2 egg yolks |
| 1 cup sugar |
| 1 tsp. vanilla |
| 3 Tbsp. flour |
| 1/2 cup whipping cream |
| zest of 1 orange |
| 1 cup sour cream |
| 1 cup canned pumpkin |
| 1 tsp. cinnamon, ground |
| 1 tsp. ginger, ground |
| 1/2 cup sugar |
- Preheat oven at 300 degrees.
- Combine crumbs and butter. Press into bottom of 9" spring form pan.
- Beat cream cheese until soft and creamy, about 5 minutes. Add the rest of the filling ingredients and whip together until blended (do not over whip).
- Pour the batter into the spring form pan. Bake for 45 minutes. Remove from oven. Let the cake sit outside the oven for 1/2 hour.
- Blend all topping ingredients and pour over the cheesecake. Return the cake to the oven and bake for 10 minutes. Refrigerate the cake overnight.
Similar Recipes:
-
Please enter a searchterm or choose a category
Easy and Tasty recipes that kids love!
Try out these tried and true classics that kids go bananas over. They're fun, simple and delicious! View Recipes >
Delicious Greek yogurt recipes to try at home.
If you love Greek yogurt, but want to shake things up a bit, try these amazing recipes. They're healthy, flavorful and easy to make! View Recipes >
