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Pumpkin 23

Pumpkin 23 comes together with Vanilla Wafer Crumbs, Unsalted Butter Melted, Granulated Sugar, All Purpose Flour, and Cinnamon. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 cup
• 2/3 cup
• 3 tbsp
• 2/3 cup
• 1/4 cup
• 1 tsp
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   In small bowl, mix together wafer crumbs, butter, sugar, cinnamon, and nutmeg. Press onto bottom and side of 10 inch springform pan.

2. 2

   Refrigerate while making filling.

3. 3

   In large bowl, beat cream cheese with sugar until light and fluffy; beat in flour.

4. 4

   Beat in eggs, one at a time, beating well after each addition.

5. 5

   Stir in pumkin puree, cinnamon, nutmeg and all spice; pour into prepared crust.

6. 6

   Bake in 350F oven for 1 hour and 15 minutes or just until barely firm to the touch.

7. 7

   Run knife around edge of pan to loosen cake.

8. 8

   Turn off heat and let cheesecake stand in oven for 30 minutes. Open oven door and let stand for 30 minutes longer.

9. 9

   Transfer cheesecake to wire rack and let cool for 1 hour. Cover and refrigerate for at least 2 hours or overnight.

10. 10

    Whip cream; gradually beat in sugar. Place cheesecake on serving platter and remove sides of pan. Garnish with rosettes of whipped cream.