PUMPKIN SWIRL CHEESECAKE скачать в хорошем качестве

PUMPKIN SWIRL CHEESECAKE

PUMPKIN SWIRL CHEESECAKE Crust recipe: approx 30 to 35 Ginger Snaps 1/2 cup Pecans 1/3 cup melted Butter Place the crust ingredients into a food processer and pulse until crumbly. Pour into a buttered 9 inch springform pan. Cover the outside of the springform pan with aluminum foil to insure no leaks. Place the springform pan into a roasting pan to allow for a water bath. Filling: 4 - 8-ounce packages softened Cream Cheese 1-1/2 cups Sugar 5 Eggs 1 tablespoon Vanilla Extract pinch of Salt 1 cup canned 100% Pure Pumpkin 1/2 teaspoon Pumpkin Pie Spice Boiling Water Mix the cream cheese and sugar together until smooth. With the mixer running, add the eggs one at a time letting each egg mix in a bit before adding the next. Add the vanilla extract and salt and mix in. Pour into the cooled crust saving 1 cup of the mixture. Add canned pumpkin and the Pumpkin Pie Spice and stir together. Pour the pumpkin mixture on top of the cream cheese mixer and swirl with the blade of a dinner knife. Place the springform pan into a roasting pan. Pour hot water halfway up the outside of the springform pan to give it a water bath. Bake at 350 degrees F for 1 hour and 15 minutes. The cake will be done when the center is no longer jiggly. Turn off the oven and open the door. Leave the cake inside the oven to totally cool before removing. Tends to not crack that way.