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Receta Pumpkin Pie Cheesecake/IceCream
by coachtom

Pumpkin Pie Cheesecake/IceCream

This 1 is a combination of 2 recipes I found on another site. Regardless of how you make it. It is AWESOME.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • Pumpkin Pie Filling...
  • 1cup PumpkinPuree
  • 1/2 c Brown sugar.
  • 1/2tsp Salt
  • 3/4tsp Cinnamon
  • 1/2tsp Ginger
  • 1/4tsp Nutmeg
  • Cheesecake Filling...
  • 3pkg. CreamCheese
  • 1/2c+2tbsp White Sugar
  • 1/2tsp vanilla
  • 2eggs
  • Cinnamon to taste
  • 1 Graham Cracker crust...
  • IceCream Option...
  • 1Qt/2pints of Higher end Icecream. The store brands that have alot of extra stuff in them don't seem to mix together as well... Frozen Yogurt is an option also...

Direcciones

  1. Pumpkin filling...
  2. mix all ingrediants together in small bowl and set aside. Spice amounts are really variable to your tastes. I usually add alot more cinnamon and a couple extra shakes of Ginger...
  3. IceCream Option.
  4. Fold Pumpkin stuff into 2pints of Vanilla IceCream and pour into Crust. Cover with several sprinkles of Cinnamon for looks and put in Freezer till frozen. At least 2 or 3 hours...
  5. Cheesecake option.
  6. Mix creamcheese, sugar, and vanilla together.(Definately easier if Creamcheese is room temperature)
  7. Fold in eggs 1 at a time.
  8. Remove 1 1/2cups of creamcheese mixture and put in Graham cracker crust. Use spatula and make sides thicker than middle.
  9. Put rest of Pumpkin in with remainder of creamcheese and mix well. Put this in crust on top of what is already there...
  10. Heat oven to 350.
  11. Bake in Water bath or at least put a pan of water in oven on lower rack.
  12. Bake for 1hour. At end of hour, turn oven off and crack door open and let cheesecake coast in to cool for another hour.
  13. Place in refrigerator till cooled all the way thru.