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Pumpkin Cheesecake

Yield 8 to 10 servings


  • 1/4 cup butter or margarine, softened
  • 1 cup plus 1 1/3 tablespoons sugar, divided
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 2 (8-ounce) packages cream cheese, softened
  • 2 eggs
  • 2 cups cooked, mashed pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • Whipped cream
  • Toasted pecans

How to Make It

  1. Cream butter; gradually add 1/3 cup sugar and 1 egg, beating well. Gradually add flour, stirring until well blended. Firmly press mixture into bottom and halfway up sides of a 9-inch Springform pan. Set aside.

  2. Beat cream cheese at medium speed of an electric mixer until smooth; gradually add remaining sugar, beating well. Add 2 eggs, one at a time, beating well after each addition.

  3. Combine pumpkin, spices, and salt; stir well, and add to cream cheese mixture. Mix well. Pour mixture into prepared pan. Bake at 350° for 50 minutes. Remove from oven, and let cool to room temperature; chill overnight. Remove sides from Springform pan.

  4. Pipe whipped cream in a decorative design around base and on top of cake. Garnish with pecans.

Oxmoor House Homestyle Recipes