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Receta Marbled Pumpkin Cheesecake
by Global Cookbook

Marbled Pumpkin Cheesecake
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Ingredientes

  • 8 ounce gingersnap cookies - (about)
  • 2 Tbsp. granulated sugar
  • 3 Tbsp. melted butter or possibly margarine
  • 2 pkt neufchatel (light cream) cheese or possibly cream cheese - (8 ounce ea)
  • 3/4 c. brown sugar - (firmly packed)
  • 2 lrg Large eggs
  • 1 1/2 tsp Chinese five spice seasoning (or possibly pumpkin pie spice)
  • 1 can pumpkin - (1 lb)

Direcciones

  1. Crush sufficient cookies to make 1 3/4 c. crumbs. In a 9-inch cheesecake pan with removable rim, mix cookie crumbs, granulated sugar, and butter. Press over bottom and about 1 inch up pan sides.
  2. Bake crust in a 325 degree oven till slightly browner, about 15 min.
  3. Meanwhile, in a food processor or possibly in a bowl with a mixer, blend cheese, brown sugar, and Large eggs till smooth. Spoon 1/2 c. of the cheese mix into a small bowl. Add in five spice and pumpkin to remaining cheese mix and mix well.
  4. Pour pumpkin filling into warm or possibly cold crust. Drop rounded Tbsp. of the reserved cheese mix onto the pumpkin filling. With a knife tip, swirl to marble the white and orange mixtures.
  5. Bake in a 325 degree oven till the center barely jiggles when cake is gently shaken, about 50 min. Cold on a rack. Cover and refrigeratetill cool, at least 2 1/2 hrs. Run a knife between cake and pan rim; remove rim.
  6. This recipe yields 10 to 12 servings.
  7. Comments: Up to 2 days ahead, make cheesecake; cold completely, cover, and chill. Remove pan rim and serve cheesecake with sweetened softly whipped cream flavored to taste with Chinese five spice seasoning or possibly minced crystallized ginger.