Creamy Pumpkin Cheesecake with Ginger-Pecan Crust
kitchen flavours
kitchen flavours
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Ingredients

  • I use
  • 1/2 teaspoon of ground cinnamon
  • instead of
  • 1 teaspoon
  • 1 cup
  • 1/4 cup
  • 1/8 teaspoon salt
  • 1/3 cup
  • 1/4 cup
  • 1/2 cup
  • 1 stick
  • 1 tablespoon
  • 30 minutes
  • 1 cup
  • 1/2 cup
  • 2 teaspoons vanilla extract
  • 1 teaspooon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1-1/4 pounds
  • 1/2 cup
  • 1/2 cup
  • 1 tablespoon
  • 4 large eggs
  • 80 minutes
  • 1/2 cup
  • 1 large egg white
  • pinch of salt
  • 2 tablespoons
  • 1/8 teaspoon ground cinnamon
  • 20 minutes
  • Makes 3 cups
  • 1-1/2 cups (360ml) heavy cream

Instructions

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