Unicorn's Pumpkin Cheesecake
Yield
servingsPrep
15 minCook
30 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
crumb crust
|
* |
| 2 ¾ | pounds |
cream cheese
softened |
|
| 1 | pound |
fructose
|
|
| 5 | tablespoons |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | tablespoon |
cinnamon
|
|
| 2 | tablespoons |
butter
|
|
| 6 | large |
eggs
|
|
| 1 | pound |
canned pumpkin purée
|
|
| 1 | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
crumb crust
|
* |
| 1.2 | kg |
cream cheese
softened |
|
| 453.6 | g |
fructose
|
|
| 75 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
vanilla extract
|
|
| 5 | ml |
nutmeg
|
|
| 15 | ml |
cinnamon
|
|
| 3E+1 | ml |
butter
|
|
| 6 | large |
eggs
|
|
| 453.6 | g |
canned pumpkin purée
|
|
| 237 | ml |
heavy whipping cream
|
|
Directions
A standard recipe would call for 3 cups finely ground crumbs combined with 12 tablespoons melted butter or margarine.
Press into bottom and up the sides of an ungreased 10-inch springform pan.
To make the filling: Beat the cream cheese with an electric mixer on medium speed until fluffy.
Stir together fructose, flour and salt and blend gradually into cream cheese.
Add vanilla, nutmeg, cinnamon, and butter, keeping mixture smooth.
Add eggs 1 at a time, beating after each addition.
Beat in pumpkin and heavy cream and turn into prepared crust.
Bake 30 minutes at 350℉ (180℃) F, or until set.
Cool completely on a rack.
Refrigerate at least 2 hours before serving.
