Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Pumpkin Cheesecake
Ingredients
- - 1 orange (optional)
- - 1 1/2 cups sugar
- - 1 package (8 ounces) cream cheese, softened
- - 1 cup canned pure pumpkin (not pumpkin-pie mix)
- - 6 large eggs
- - 1 can (12 ounces) evaporated milk
- - 1/2 cup heavy or whipped cream
- - 1/4 cup orange-flavored liqueur such as Grand Marnier or Triple Sec
- - 1 teaspon vanilla extract
- - 1 teaspoon ground cinnamon
- - 1/4 teaspoon ground nutmeg
- - 1 pinch salk
Directions
- 1. Preheat oven to 350 degrees F.
- 2. In a large bowl with a mixer on medium speed, beat cream cheese and 1/2 cup of sugar for 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Reduce speed to low, beat in evaporated milk, cream, liqueur, vanilla, cinnamon, nutmeg, and pinch of salt once well mixed.
- 3. Pour 1 1/2 cups of sugar in a saucepan in medium heat and mix until sugar is caramelized. Pour caramelized sugar to cooking pan and spread all around the base.
- 4. Place the pumpkin mix in cooking pan. Place entire cooking pan inside a larger pan with 1/2" water.
- 5. Bake 1 hour and 10 to 15 minutes until knife inserted 1 inch from edge of custard comes out clean. Remove loaf pan from baking pan to cook from 1 hour. Refrigerate for 8 hours or overnight.
- 6. (optional) spread some fresh orange zest to the top on the cheesecake once it is ready to eat.
Chrome Extension
