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Cheesecake Recipe
Easy Pumpkin Cheesecake Recipe
Ingredients:
24 ounces Cream cheese (3 8-ounce packages)
1 cup Splenda
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
4 eggs, plus 1 egg yolk
3 tablespoons sour cream
1 can (15 oz.) of prepared pumpkin
Directions:
Bring all cold ingredients to room temperature.
With an electric mixer, combine the cream cheese and sugar at slow to medium
speed, scraping sides often. Add all other ingredients except eggs and
pumpkin. When completely mixed (with no lumps), add the eggs and egg yolk,
one at a time, beating very slowly. When eggs are incorporated separate out
one cup of batter then fold pumpkin into the rest of the batter. When
pumpkin is blended, do not mix any more.
To the one-cup of separated batter, add the three squares of melted white
chocolate and blend.
Add half of the pumpkin batter to a well-greased spring form pan. Add
spoonfuls of the white chocolate batter, and then cover with remaining
pumpkin batter. Swirl through with spatula to create marbling effect.
Place the pan on a very large piece of aluminum foil, and fold the foil up
around the pan to create a watertight barrier around the cheesecake. Then
place the springform pan in an even larger pan and fill the larger pan
halfway with water.
Place the entire water bath containing the cheesecake in a 300-degree
preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more
hour. Turn oven off and leave cheesecake in until the oven is completely
cool. The cheesecake can even be left overnight at this point. Cracks can
occur when a cheesecake cools too quickly. Let it set up for several hours
in the fridge, preferably overnight.
If
you don't want to add the chocolate, just keep all the batter together and
make the entire cake pumpkin, it will work fine that way too.