My Best Pumpkin-cinnamon Cheesecake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I made this cheesecake with the idea of making it with an extra cinnamon touch, simple but yummy decoration Ingredients:
* crust |
* 2 cups all purpose flour |
* 1/4 cup sugar |
* 2/3 cup firm butter cut in small pieces |
* 1/2 teaspoon of vanilla extract and 1/2 tsp cinnamon |
* filling |
* 1-1/2 lb. cream cheese softened |
* 1/2 cup sour cream |
* 3/4 cup sugar |
* 2 tablespoons all-purpose flour |
* 5 egg yolks |
* 3 egg whites |
* 1 tablespoon vanilla extract |
3/4 cup pumpkin puree |
1 tsp. cinnamon |
* topping |
* 1/2 cup white chocolate |
* 3 drops orange food coloring |
white and orange sugar crystals |
Directions:
1. CRUST
2. To prepare crust, sift flour into a large bowl, add sugar and vanilla and cinnamon add butter cut in squares, add and mix until mixture resembles coarse bread crumbs.
3. Place dough in a plastic bag and refrigerate 30 min.
4. Preheat oven to 475F. Grease a 8-inch spring form pan.
5. On a lightly floured surface roll dough to a 1/4 inch thickness.
6. .line greased pan with dough. Set aside.
7. FILLING
8. Beat cream cheese, sour cream,sugar, flour and egg yolks and whites in a large bowl.
9. Stir in vanilla and cinnamon and beat until smooth.
10. add pumpkin puree
11. Spoon filling into prepared crust..
12. Bake for 50 minutes or more if necessary.
13. . Let it cool completely.
14. DECORATION
15. microwave white chocolate until completely melted.
16. add orange food coloring
17. pipe the orange chocolate doing lines or a free patern and pipe some little dots or kisses all around the cake.
18. add colored and white sugar.
19. enjoy!!
20. enjoy
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