Pumpkin Cheesecake In Nut Crust
cooking.nytimes.com
cooking.nytimes.com
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  • cups ground pecans
  • tablespoons brown sugar
  • egg white, beaten until frothy
  • teaspoon powdered ginger
  • teaspoon finely grated lemon rind
  • eggs
  • egg yolks
  • pounds cream cheese, softened
  • cup firmly packed dark brown sugar
  • teaspoons ground cinnamon
  • teaspoon ground nutmeg
  • teaspoon ground ginger
  • teaspoon ground allspice
  • teaspoons freshly grated lemon rind
  • tablespoons cornstarch (or use 3 tablespoons flour)
  • cup heavy cream
  • tablespoon vanilla extract
  • pound pumpkin puree, fresh or canned
  • Coarsely grated lemon rind for garnish

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