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Pumpkin Cheesecake https://www.metro.ca/userfiles/image/recipes/Gateau-fromage-citrouille-2974.jpg PT15M PT1H10M PT9H25M
Preheat oven to 375°F (190°C). In a bowl, mix Graham crumbs and butter together. Press into bottom of a 9-in. (23-cm) springform pan. Bake 8 minutes or until crust browns. Set aside. Lower oven to 350°F (180°C). In a bowl, mix cream cheese and sugar with an electric mixer. Add eggs one by one, stirring after each addition. Add orange zest and puréed pumpkin. Using a food processor, purée everything together. Pour batter into baked crust. Bake for 1 hour or until cake is firm around the edges but still jiggles a little in the centre. Quickly run a knife around the sides of the pan to free the cake. Cool. Chill at least 8 hours before turning the cake out. Decorate the cake just before serving.
8
1 1/2 cups (375 mL) graham crumbs 1/4 cup (60 mL) melted butter 3*8 oz (3*225 g) cream cheese, softened 1 cup (250 mL) sugar 4 eggs 1 Tbsp. (15 mL) chopped orange zest 1 1/2 cups (375 mL) puréed pumpkin
Pumpkin Cheesecake

Pumpkin Cheesecake

Rate this recipe
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8
servings
0:15
Preparation
1:10
COOKING
9:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 1/2 cups
    (375 mL)
    graham crumbs
  • 1/4 cup
    (60 mL)
    melted butter
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    250 g

  • 3*8 oz
    (3*225 g)
    cream cheese, softened
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    PHILADELPHIA CREAM CHEESE

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  • 1 cup
    (250 mL)
    sugar
  • 4
    eggs
  • 1 Tbsp.
    (15 mL)
    chopped orange zest
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    SEEDLESS NAVEL ORANGES

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    PRODUCT OF U.S.A. 3.73/kg

  • 1 1/2 cups
    (375 mL)
    puréed pumpkin
Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

In a bowl, mix Graham crumbs and butter together. Press into bottom of a 9-in. (23-cm) springform pan. Bake 8 minutes or until crust browns. Set aside.

Lower oven to 350°F (180°C).

In a bowl, mix cream cheese and sugar with an electric mixer. Add eggs one by one, stirring after each addition. Add orange zest and puréed pumpkin. Using a food processor, purée everything together.

Pour batter into baked crust. Bake for 1 hour or until cake is firm around the edges but still jiggles a little in the centre.

Quickly run a knife around the sides of the pan to free the cake. Cool. Chill at least 8 hours before turning the cake out.

Decorate the cake just before serving.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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