Free Online Recipes
 |  

Sign Up login
 
 

pumpkin cheesecake filling and topping Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     pumpkin cheesecake filling and topping

Category   Desserts - Breads
Sub Category   None

Ingredients
3 pkg, cream cheese, room temp.
1 cup sugar
1 can pumpkin puree
3 eggs
1 tsp. vanilla extract
1/2 tsp.ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
 
juice of 1/2 a lemon
1 1/2 cups sour cream
1/3 cup pure maple syrup

Instructions
beat cream cheese, and sugar in a bowl with a hand mixer until fluffy. add pumpkin, eggs, vanilla, spices, and lemon juice. beat until incorporated, scrapingdown the sides of the bowl.
Pour filling over crust and bake 50-55 minutes at 325 F or until sides are set, but center is slightly jiggly. remove from oven.
whisk sour cream and syrup together in a small bowl for the topping. spread carefully over the cheesecake, ad return to the oven for 15 more minutes. turn the oven off, crack the door, and leave the cake inside for 20 minutes.
remove from the oven, cover loosely with plastic wrap, and refrigerate. chill overnight.
Serving Suggestions
dip knife in hot water, and wipe dry before slicing


Originally Submitted
5/2/2008





0 Out of 5 from 0 reviews

You can add this pumpkin cheesecake filling and topping recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.