Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Vermont Country Inn Pumpkin Cheesecake




Source of Recipe


betterbaking.com


Recipe Introduction


"Silky smooth and spun with pumpkin pie spices, this beauty is a crowd pleaser. Pumpkin Pie spices come in the spice section of your supermarket. But any combination of cinnamon, allspice, mace, nutmeg, and cloves (as per taste) will do."




List of Ingredients




Crust---
1 cup finely crushed ginger snaps or sugar cookies
1/2 cup finely ground walnuts
3 tablespoons brown sugar
5 tablespoons melted unsalted butter
1/4 - 1/2 teaspoon pumpkin pie spices
1/4 teaspoon cinnamon

Filling---
2 1/2 pounds cream cheese, room temperature
1 1/4 cups light brown sugar, packed firmly
6 eggs
1 1/2 cups canned pumpkin puree
2 tablespoons all-purpose flour
1 1/4 teaspoons cinnamon
1/2- 1 1/2 teaspoons pumpkin pie spices
1 tablespoon pure vanilla
3/4 cup evaporated milk

Garnish---
whipped cream
ginger snap halves
grated nutmeg
1/4 cup ground walnuts


Recipe



Preheat oven to 425 F.

For crust, combine ginger snap crumbs, walnuts, brown sugar, butter and press into the bottom of a 9 or 10 inch springform pan. Chill while preparing cheesecake batter.

For cake, cream the cheese on slow mixer speed with the sugar until well-blended. Add eggs and blend on low speed until smooth. Add pumpkin puree, flour, cinnamon, ginger, mace, cloves, vanilla and evaporated milk, scraping sides and bottom of mixing bowl often, until smooth.

Pour into prepared pan. Bake 15 minutes at 425 F. Reduce heat to 225 F. and continue baking 55-65 minutes, until cake seems firm in center. Leave cake in oven. Turn off heat and allow cake to come to almost room temperature. Cover lightly with a sheet of wax paper and place in refrigerator to chill overnight. Garnish with whipped cream rosettes in which gingersnap halves are inserted. Dust with nutmeg and ground walnuts.

Serves 14-20