Comment on this article

Pumpkin Cheese Cake
from the kitchen of Sharmagne Leland-St.John

Crust:
1 1/2 cups pulverized graham crackers
1/3 cup sugar
1/2 cup melted butter
1 cup crushed pecans or walnuts
cinnamon, cloves, and nutmeg to taste.

Filling:
1 1/2 lb. (3 large packages) cream cheese softened.
1 cup of pumpkin pureť
1/4 cup flour
1/2 cup sugar
4 large eggs
1/8 tsp. salt
1 1/2 tsp. vanilla or extract
1 tablespoon pumpkin pie spices

Preheat the oven to 350 degrees.  Butter the bottom and sides of a 9 inch
spring-form pan.

Make the crust:
Combine the graham cracker and nut meal, sugar, and butter in a bowl.  Mix
well.  Place the mixture into the prepared pan and place in the freezer until
firm.  Approximately 5 minutes.

Make the filling:
Using a mixer or food processor, combine the cream cheese, pumpkin, sugar, eggs, salt,
flour, spices, and vanilla until smooth pour into the chilled crust and bake until the cake
turns gold, about 50 to 60 minutes.  Cool the cake slightly in the pan on a
wire rack.  Or leave the oven open and leave the cake to cool in the oven to
prevent cracking.

 




[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]