Southern Living Pumpkin cheesecake
PUMPKIN CHEESECAKE:
1 1/4 cups gingerbread crumbs
(25 to 30 cookies)
3 tbls butter or margarine, melted
3 8 oz packages cream cheese, softened
1 1/4 cups sugar, divided
1 tbls vanilla extract
6 large eggs, separated
2 (16.25 oz) cans pumpkin pie mix
2 large eggs
1 cup whipping cream
1 tbls powdered sugar
Garnish: miniature pinecones
1. Combine crums and butter; press into bottom and 1 inch up sides of a lightly
greased 12-inch springform pan. Set aside.
2. Beat creamcheese at medium speed with electric mixer until smooth; add 1 cup
sugar and vanilla, beating until creamy. Stir in six egg yolks. Pour 2 1/2
cups mixture into pie crust; Set aside.
3. Add pumpkin pie mix and 2 eggs to remaining cream cheese mixture, stirring
well; Set aside.
4. Beat egg whites at high speed until foamy. Add remaining 1/4 cup sugar, 1
tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold
into pumpkin mixture; pour over cream cheese mixture in crust.
5. Bake at 300 degrees for 1 1/2 hours. Turn oven off, and run a knife around
the edge of cheesecake to loosten. Let stand in oven with door partially open
for 1 1/2 hours. Remove sides of pan; cover and chill.
6. Beat whipping cream and powdered sugar at high speed until soft peaks form;
spread on sides of cheesecake. Garnish if you wish.
7. Serves 12 to 14.
From Holiday Dinners: Special Section of November 1996 issue of Southern Living
Magazine.
Sometimes, with a little bit of help, things become better.
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Source:
rec.food.cooking