Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.

Thursday, September 24, 2009

Pumpkin Cheesecake Recipe

If you love cheesecake and love pumpkin, I think this would be a fantastic recipe to make this fall and holiday season. I can see this cheesecake dessert being served at your Thanksgiving or Christmas holiday meal.

Pumpkin Cheesecake Recipe
Makes Two

7 ounces Powder Sugar
1 tablespoon Corn Starch
1 tablespoon Pumpkin Pie Spice
2 pounds Cream Cheese, Soften
19 ounces Pumpkin
3 ounces Sour Cream
1 ounce Corn Syrup
6 each Eggs
2 ounces Heavy Cream


8 ounces Graham crackers
8 ounces Melted butter
8 ounces Granulated sugar.

Mix graham crackers, melted butter and sugar to form crust. This is for two crusts.
Note: You can use already made graham cracker crust.


Mix dry ingredients first, sugar, corn starch and pumpkin pie spice on low speed. Mix for 20 to 30 seconds until incorporated. Add cream cheese and mix on low speed until big pieces of cream cheese are dissolved, then increase speed to second setting on mixer. Mix for 10 minutes until cream cheese mixture is smooth. Reduce the speed of mixer to low.

Add the canned pumpkin. Mix on the second setting for 2 to 3 minutes until blended. Turn the mixer off and scrape the bowl from bottom to sides until all is mixed well. Portion out sour cream and corn syrup adding to batter mixture on low speed. Add eggs and blend together. Add the heavy cream. Place mixture in to pie shells. Dividing between the two shells.

Place on pan with water bath. Bake at 325 degrees for 40 minutes. Cool and serve with whip cream.

1 comment:

Jhonny walker said...

Hi Shelly!
Thanks for your comments.Good luk with the fish..and be sure to leave me a critical feedback :)
Also You have so many types of cheesecake recipe--my fave. Unfortunately I am lactose intolerant and can't have much...and hence don't end up making any :( but If I do decide to get going on one...I know where to print it :)