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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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I have been meaning to try this since 1997 when I found it somewhere in cyberspace. I lost it during the move to FL, now I am posting it, so I won't lose it again. I will try it next weekend and hope it does not disappoint all the effort and all the wait. Ingredients:
2 1/2 lbs cream cheese, softend |
1 cup sugar |
4 large eggs |
3 egg yolks |
3 tablespoons flour |
16 ounces pumpkin puree |
2 teaspoons ground cinnamon |
1 teaspoon ground cloves |
1 teaspoon ground ginger |
1 cup heavy cream |
1 tablespoon vanilla extract |
Directions:
1. Preheat oven to 475 degrees.
2. Mix all ingredients together well.
3. Pour into 10 inch tube pan, ungreased.
4. Bake for 15 minutes at 475 degrees.
5. Turn oven down to 275 degrees and bake for 1 hour.
6. Turn oven off and keep cake in oven overnight.
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