Pumpkin Cheesecake (Busch Gardens)
"This is the recipe for Busch Gardens, Williamsburg, Virginia's beloved Pumpkin Cheesecake; which they kindly provided to the public. It has a ginger flavor; but has a graham cracker crust rather than the ginger snap cookie crust of similar cheesecakes. (If you're looking for the nutmeg flavor of pumpkin pie, try the Cheesecake Factory's pumkin cheesecake recipe)"
- Ready In:
- 91hrs 35mins
- Ingredients:
- 14
- Yields:
-
1 Pie
- Serves:
- 10-12
ingredients
- 20 ounces cream cheese, softened (2 1/2 8 oz. packages)
- 1⁄2 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 large egg yolk, lightly beaten
- 1 1⁄2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 cup heavy cream
- 1⁄2 tablespoon vanilla extract
- 8 ounces mashed pumpkin
-
Graham Cracker Crust
- 1 1⁄2 cups graham cracker crumbs
- 1⁄4 cup granulated sugar
- 6 tablespoons unsalted butter, melted (sweet)
- 1⁄2 teaspoon ground cinnamon
directions
-
Prepare Graham Cracker Crust:
- Butter 9-inch springform pan.
- Combine crumbs, sugar, butter and cinnamon in small bowl.
- Press mixture over bottom and halfway up sides of pan.
- Chill for 1 hour.
- Prepare Cheesecake.
- Preheat oven to 210 degrees.
- Beat together cream cheese, sugar, eggs and yolks.
- Add flour, cinnamon and ginger. Stir together until smooth.
- Add cream, vanilla and pumpkin, beat until thoroughly mixed.
- Pour mixture into crust-lined springform pan.
- Bake for 1 hour 35 minutes, or until center is firm to the touch.
- Let cool for 20 minutes, then remove from pan and set on rack to cool.
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RECIPE SUBMITTED BY
Chickermunker
Orange Park, Florida
