Cooking web notes

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.

My twitter friend Robyn was down at Disney and obtained this recipe. If you are on twitter, you can check out Robyn's page and follow her at http://twitter.com/youdreamidream

Garden Grill - Epcot

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

Crust

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.

Method

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.