Friday, November 4, 2011

Swan & Dolphin Resort: Pumpkin Cheesecake Recipe



Swan & Dolphin Resort: Pumpkin Cheesecake
*serves 6-8

Cheesecake Ingredients:

16 ounces cream cheese, softened
10 ounces canned pumpkin
3/4 cup sugar
4 whole eggs
1/2 cup heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves


Crust Ingredients:

2 cups graham cracker crumbs
1/3 cup butter, melted


Directions:

   Preheat oven to 325-degrees.
   
  With an electric mixer, blend softened cream cheese and sugar until it is free of lumps. Add in the pumpkin and spices. Mix well until all items are completely combined. Add the eggs, one at a time, mixing and scraping the side of the bowl as you go. Last, mix in the heavy cream. Blend well then set aside.

   For the crust, grease a 9-10" cake pan (preferably a Springform pan). Mix together the graham cracker crumbs and butter until the crumbs hold together. Pack them into the bottom of the cake pan, creating a half-inch layer. Pour the cream cheese mixture on top of this layer and spread evenly.

  Place into pre-heated oven and bake at 325-degrees for 55-60 minutes or until knife gently inserted comes out clean. Remove from oven and let cool completely. Slice and serve with a dollop of whipped cream and a sprinkling of cinnamon or nutmeg. Enjoy!

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