Pumpkin Cheesecake 1 (10 Inch) Cake

Course : Cheesecakes
Serves: 4 - 6
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1 crust Graham Cracker Crumb Crusts
24 Ounces cream cheese -- softened
1 cup light brown sugar
1/2 Cup sugar
5 large eggs
1 can pumpkin puree (about a pound)
1 Teaspoon cinnamon
1/4 Teaspoon nutmeg
1/4 Teaspoon ground cloves
1/4 Cup heavy cream

Preparation / Directions:

Line a 10 inch greased springform pan with graham cracker crusts. (Your favorite recipe or your mama's) and set aside. With electric mixer, beat cream cheese until smooth at medium speed. Add sugars gradually, then add eggs one at a time, beating well after each addition. Beat in pumpkin, spices and heavy cream at lower speed. Pour into pan. Bake at 300 degrees one hour and 35 minutes (check after one hour and 20 minutes). Turn oven off and allow cake to cool in oven one hour longer. Remove from oven and cool on wire rack. Chill overnight before servin


Nutritional Information:

3851 Calories (kcal); 282g Total Fat; (64% calories from fat); 80g Protein; 266g Carbohydrate; 1763mg Cholesterol; 2370mg Sodium

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