Did you know tomorrow is National Pumpkin Cheesecake Day?
If you don’t care, you should. Two people who weren’t fans of cheesecake or pumpkin pie demolished this slice at MessHall Kitchen.
So, of course, I got the recipe for all of us. Now go forth and celebrate!
(Chef Lauren Cartmel and Chef Sidoe Dukemajian of MessHall Kitchen)
- 2 lbs. Cream Cheese
- 1 and 3/4 cups Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Clove
- Pinch of Nutmeg
- 1 lb. Pumpkin (puree)
- 5 Eggs
- Pinch of Salt
- 1 tablespoon Vanilla
- 4 tablespoons Flour
Cream together cream cheese and sugar (scrape the bottom of bowl frequently to ensure all cheese is creamed and there are no chunks)
Add Pumpkin (puree) and continue mixing
Add Eggs (1 at a time)
Add remaining ingredients until completely incorporated
Pour into a 9″ pan and sprayed with “non stick” shortening.
Bake at 300 degrees for 1 hour or until cake is set