Pumpkin Cheesecake
Z'Tejas Pumpkin Cheesecake
Crust:
2 cups Oreo crumbs
1/3 cup granulated sugar
1/3 cup melted butter
Cheesecake:
1 cup granulated sugar
1 2/3 Tbs. corn starch
5 eggs
1/3 cup heavy whipping cream
1 1/2 lb. cream cheese (room temperature)
1/2 cup pumpkin puree
Crust:
Combine ingredients and mix thoroughly.
Press into the bottom of a 10 inch spring form pan.
Bake at 350 degrees for approximately 10 minutes or until crust sets.
Allow to cool before adding cheese mixture.
Cheesecake:
With an electric mixer, beat cream cheese and corn starch until smooth.
Slowly add eggs, sugar, cream and pumkin mix until ingredients are well incorporated.
Pour cheese mixture into pan and bake in a 300 degree oven until just set.
Allow to cool at room temperature.
Then place in refrigerator to finish cooling.
Cut with knife dipped in hot water and serve with your favorite garnishes.
Z'Tejas Pumpkin Cheesecake
Crust:
2 cups Oreo crumbs
1/3 cup granulated sugar
1/3 cup melted butter
Cheesecake:
1 cup granulated sugar
1 2/3 Tbs. corn starch
5 eggs
1/3 cup heavy whipping cream
1 1/2 lb. cream cheese (room temperature)
1/2 cup pumpkin puree
Crust:
Combine ingredients and mix thoroughly.
Press into the bottom of a 10 inch spring form pan.
Bake at 350 degrees for approximately 10 minutes or until crust sets.
Allow to cool before adding cheese mixture.
Cheesecake:
With an electric mixer, beat cream cheese and corn starch until smooth.
Slowly add eggs, sugar, cream and pumkin mix until ingredients are well incorporated.
Pour cheese mixture into pan and bake in a 300 degree oven until just set.
Allow to cool at room temperature.
Then place in refrigerator to finish cooling.
Cut with knife dipped in hot water and serve with your favorite garnishes.
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