Friday, January 1st, 2010
Pumpkin Spice Cheesecake 10” spring from pan Filling: Six 8-ounce packages cream cheese, softened 2 2/3 cups granulated sugar 6 extra large eggs 2 teaspoons vanilla 2 cups canned solid-pack pumpkin 1 Tablespoon cinnamon 2 teaspoons freshly grated nutmeg ½ teaspoon ground ginger Preheat oven to 250°. In a large bowl with ...