Pumpkin Cheesecake
Yield: 6 (9 inch) cheesecakes (3 lb. 12 oz. each)
Servings: 72 (6 oz.) servings
Ingredient Weight Measure
Crust
Graham cracker crumbs 1 lb. 8 oz. (1 qt. 1-2/3 cups )
Sugar, granulated 8 oz. (1 cup)
Butter, melted 12 oz. (1-1/2 cups)
Filling
Cream cheese, softened 3 lb. 8 oz. (1 qt. 2-3/4 cups)
Sugar, granulated 3 lb. 8 oz. (2 qt.)
Light brown sugar 1 lb. (2-1/2 cups)
LIBBY'S® 100% SOLID-PACK PUMPKIN 6 lb. 10 oz. 1 (No. 10) can
Cornstarch 5 oz. (1 cup 1-1/2 Tbsp. )
Cinnamon, ground 3 Tbsp.
Nutmeg, ground 1 Tbsp.
Eggs, fluid 1 lb. 12 oz. (3-1/4 cups)
CARNATION® EVAPORATED MILK 1-1/4 qt.
Topping
Sour cream 4 lb. 9 oz. ( 2-1/4 qt.)
Vanilla extract 2 Tbsp.
Orange sections, (optional) as needed
1. In a large bowl, combine graham cracker crumbs, sugar and butter.
Mix well. Place 1 cup of crumb mixture into each of six 9-inch cheesecake pans.
Press crumbs to sides and bottom of pans.
2. In a mixer, beat cream cheese, sugar and brown sugar 5 minutes until smooth,
using a flat beater.
3. Add Pumpkin, cornstarch, cinnamon and nutmeg. Mix until blended.
4. Gradually add eggs and Evaporated Milk. Mix on low speed 1 minute.
5. Place 3 lb. filling in each pan.
6. Bake as follows:
Convection oven - 300ºF 50-60 minutes or
Conventional oven - 350ºF 55-65 minutes.
DO NOT OVERBAKE.
7. In a small bowl, combine sour cream and vanilla. Spread 1-1/2 cups of topping
on each cake. Bake an additional 5 minutes. Cool.
8. Before serving garnish with orange sections (optional).
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