Pumpkin Cheesecake Recipe
Ingredients
| Vegetable cooking spray | ||
| 2 tablespoons cinnamon graham cracker crumbs | ||
| Pumpkin | 1 Can (10oz) | |
| Neufchatel cheese | 12 Ounce, softened | |
| 1 cup part-skim ricotta cheese | ||
| 1/2 cup firmly packed dark brown sugar | ||
| All purpose flour | 1 Tablespoon | |
| Orange rind | 1 Tablespoon, grated | |
| Pumpkin pie spice | 1 1/2 Teaspoon | |
| Vanilla extract | 1 1/2 Teaspoon | |
| 1 teaspoon brandy flavoring | ||
| Eggs | 2 | |
Directions
Coat bottom of a 9-inch springform pan with cooking spray.
Dust with cracker crumbs.
Combine pumpkin and next 8 ingredients in container of an electric blender or food processor,top with cover, and process until smooth.
Add eggs, one at a time, and process just until blended.
Pour barter into prepared pan, and place pan in a large shallow baking pan.
Pour hot water to depth of 1 inch into larger pan.
Bake at 350° for 50 minutes or until cheesecake is almost set.
Turn oven off, and partially open oven door; leave cake in oven 30 minutes.
Remove cake from water bath, and let cool to room temperature on a wire rack.
Cover and chill thoroughly.
Remove sides of pan before serving.
Dust with cracker crumbs.
Combine pumpkin and next 8 ingredients in container of an electric blender or food processor,top with cover, and process until smooth.
Add eggs, one at a time, and process just until blended.
Pour barter into prepared pan, and place pan in a large shallow baking pan.
Pour hot water to depth of 1 inch into larger pan.
Bake at 350° for 50 minutes or until cheesecake is almost set.
Turn oven off, and partially open oven door; leave cake in oven 30 minutes.
Remove cake from water bath, and let cool to room temperature on a wire rack.
Cover and chill thoroughly.
Remove sides of pan before serving.
Chef
