Pumpkin Cheesecake
Summary
| Yield | |
|---|---|
| Source | Cynthia Thorne (by way of Ursula) |
| Prep Time | 1 hour |
| Recipes | Vegetarian |
Description
Unbelievable pumpkin cheesecake
Ingredients
- 16 oz ricotta cheese
- 16 oz cream cheese-softened
- 16 oz sour cream
- 2 1⁄2 c cooked/drained pumpkin
- 2 c sugar
- 4 --- eggs
- 1⁄2 c butter
- 4 tbsp flour
- 2 tbsp pumpkin pie seasoning
Instructions
Other Ingredients for Topping:
1 pint whipping cream
1 package Jello cheesecake instant pudding mix
1 tablespoon vanilla flavoring
½ cup walnuts for topping
Blend together ricotta, pumpkin and cream cheese, and add sugar. Beat in eggs, one at a time. Add flour, spice and butter. Mix well. Fold in sour cream and pour into a 12-inch springfoam pan coated with cooking spray.
Put cake into a cold oven. Heat to 325 degrees F, and bake for one hour.
Turn oven off and leave cake in for two more hours. Do not open oven door while cooking. Remove cake and finish cooling. Wrap and refrigerate.
When cake has chilled:
Pour whipping cream into mixing bowl. Add pudding mix and vanilla. Blend at high speed until mixture thickens. Top cheesecake and sprinkle on nuts. Cake is best served the next day
Notes
This recipe was originally created with one 15 ounce can of pumpkin pie filling, but we are extrapolating to use fresh pumpkin without any guarantees. :)
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