RECIPE FROM THE CHEF
Autumn Pumpkin Cheesecake
INGREDIENTS :
• 1 lb . |
cream cheese , softened |
• 1 / 2 cup |
light brown sugar |
• 1 / 2 tsp . |
vanilla extract |
• 2 |
eggs |
• 1 / 2 cup |
pumpkin puree |
• 1 / 2 tsp . |
ground cinnamon |
• 1 pinch |
ground cloves |
• 1 pinch |
ground nutmeg |
• 1 ( 9 inch ) |
graham cracker crust |
DIRECTIONS :
1 . Preheat oven to 325 degrees F ( 165 degrees C ).
2 . In a large bowl , combine cream cheese , brown sugar and vanilla . Beat until smooth . Blend in eggs one at a time . Remove 1 cup of batter and spread into bottom of crust ; set aside .
3 . Add pumpkin , cinnamon , cloves and nutmeg to the remaining batter and stir gently until well blended . Carefully spread over the batter in the crust .
4 . Bake in preheated oven for 35 to 40 minutes , or until center is almost set . Allow to cool , then refrigerate for 3 hours or overnight . Cover with whipped topping before serving .
Chef Alex Sapp
Executive Chef
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