here is my revised pumpkin cheesecake recipe. it's revised from joyofbaking.com. i like pumpkin, so i double it.
1 large can pumpkin puree or equivalent fresh steamed pumpkin.
either pumpkin pie spice or cloves, ginger, nutmeg, cinnamon, mace, allspice to taste
2/3 c dark brown sugar
2 packages of neufchatel (the 1/3 less fat cream cheese)
4 eggs
crust:
1.5 cups or so crumbled graham crackers (a package and a half, generally.)
melted butter to mush (it says 5 tablespoons, this might not be enough)
1 tablespoon (white) sugar
a touch of the spice from the cake
bake at 350 for 30-50 minutes
lower to 325 for 10-20 minutes
it should be mostly gelled when you remove it from the oven. if it's too goopy, put it back in.
i should poke around for my cheeseball recipe i made last year. my mom and i invented it and it was amazing.
Edited by brennakimi, : No reason given.