I use a 9 inch spring form pan lined with parchment paper. I have the paper extend over the edge of the pan when in the tightest position. This makes for easier transporting onto a cake stand for better presentation. This way you are not cutting onto the bottom of the spring form.

I let the cream cheese soften before mixing (do not microwave).

Pumpkin Cheesecake

The following recipe will give the appearance of a "pumpkin" color all the way through" If you want a marbled look, please let me know and I will alter the recipe accordingly. You can also make individual cheesecakes (like muffins).

Crust: I just pat onto the bottom of the pan for a thicker crust and nicer presentation, but you can press it 2 inches up the sides if you like. The original recipe called for gingersnap crumbs, but I found that to be too hard to eat, so I use graham crackers instead.

2 1/4 cups graham cracker crumbs
1/2 c finely chopped pecans (optional, adds a little flavor and texture)
1/2 c Parkay spread, melted
2 teaspoons cinnamon (optional)
2 teaspoons brown sugar (optional)

Mix crumbs, pecans and Parkay. Press onto bottom (and 2-inches up sides of 9-inch spring form pan. Bake 10 minutes on 325 degrees. I put the spring form on a cookie sheet just incase the melted butter leaks through.

Filling:

3- 8 oz packages of Philadelphia Brand cream cheese (I use 1 regular and 2 neufchatel to lower the fat. You can use all low fat or fat-free with great results. I would stick to Philadelphia instead of a store brand)
1 cup sugar
3 teaspoons vanilla
3 eggs (room temp is best, but not required)
1 cup canned pumpkin
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Dash ground cloves

Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Add pumpkin and spices to batter and mix well.

Pour batter over crust

Bake 55-60 minutes or until center is ALMOST set. Run knife or metal spatula around rim of pan to loosen cake from rim of pan. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Can serve with whipped topping.


Enjoy!!!- Dawn *

__________________
PLEASE go to http://mommysavers.com/boards/mommys...ncer-walk.html to learn about preventative measures for all women - cancer does not discriminate!

this rules!!!

__________________
Avoid Fruits~N~Nuts....you are what you eat!!!

How do you know when the center is almost set? WELL, how would I know? I'll be doing them in a muffin pan instead.

THANK YOU