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Pumpkin Cheesecake

Recipe By :Ginny Larsen Serving Size : 16

Ingredient — Preparation Method

CRUST:

FILLING:

CREAM TOGETHER:

Combine crust ingredients. Mix well. Press firmly into a 9-inch springform pan. (I used a 10-inch)

In a medium bowl, combine the sweeteners, pumpkin, 3 egg yolks, cinnamon, nutmeg, ginger, cloves and salt and mix well. Set aside

In a large bowl, mix softened cream cheese, sweetener, egg and egg yolk, whipping cream and extracts and beat until well mixed and creamy. Beat in the pumpkin mixture.

Pour into greased springform pan with crust.

Bake in preheated oven at 350 degrees for 50 to 55 minutes. Let cool on wire rack.

Store in refrigerator. Chill Garnish with whipped cream, pecans, and berries if desired.

Source: “adapted from https://www.post-gazette.com/food/20001012reillys1c.asp”

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