pumpkin cheesecake
Pumpkin Cheesecake Before starting this, ensure that your pressure cooker is big enough for a 7-inch springform pan. This autumn dessert is a favorite, filled with all the lovely s...
Ingredients
- 1/2cupgraham cracker crumbs
- 1/3cupgranulated sugar
- 1/2cuptoasted pecans, finely chopped (see cook's note, below)
- 1/2teaspooncinnamon
- 1/4cupbutter, melted
- 2(8 ounce) packages cream cheese, softened
- 11/4 cups confectioners' sugar
- 1teaspoongrated orange peel
Directions
- 1
Pumpkin Cheesecake Before starting this, ensure that your pressure cooker is big enough for a 7-inch springform pan
- 2
This autumn dessert is a favorite, filled with all the lovely spicy flavors of the season
- 3
You'll love the cinnamon added to the whipped cream topping
- 4
Pecan Crust 1/2 cup graham cracker crumbs 1/3 cup granulated sugar 1/2 cup toasted pecans, finely chopped (see Cook's Note, below) 1/2 teasp
- 5
Press crumbs into bottom of 7 inch springform pan
- 6
Set aside
- 7
Filling 2 (8 ounce) packages cream cheese, softened 1 1/4 cups confectioners' sugar 1 teaspoon grated orange peel 2 large eggs, at room temp
- 8
Beat in eggs, one at a time, beating thoroughly after each addition