We had a fantastic time yesterday during stamping class making Christmas Cards. Everyone brought some lovely food items to share during lunch. I made a pumpkin cheesecake as my contribution, and some of you asked for the recipe.
Notes: My recipe does not have (or need) a crust, but you can use a graham cracker crust base if you wish.
In England, I can usually only find the containers of the Philadelphia Cream Cheese, which are 300g each, or about 10-11 ounces. You can use three 8-ounce bricks of Philadelphia Cream Cheese if you wish.
- 2 300g Containers of Philadelphia Cream Cheese
- 1 cup sugar
- 4 eggs
- 1/4 cup cream
- 1 can pumpkin or 16 ounces or 500g of freshly pureed pumpkin or winter squash
- 1/4 cup flour
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon vanilla
Use a mixer or food processor to whip the Philly Cream Cheese until soft. Add in the cup of sugar and continue to mix.
Slowly add in each of the eggs, one at a time.
Add in rest of ingredients and continue to mix until completely smooth and creamy. Pour into your square baking pan or round pie pan. I particularly like using my Pampered Chef square baker.
Cook at 165 C or 325 F for about an hour or until a knife comes out clean.
If you don't like pumpkin, you can make this recipe without the pumpkin; just reduce the sugar to 3/4 cup and leave out the pumpkin spice.