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Friday, October 29, 2010


Pumpkin cheesecake for Halloween!

Rub or cut 2 tablespoons cold butter into one and a quarter cups flour until mixture resembles breadcrumbs. Stir in 1 teaspoon of baking powder. Mix to a stiff dough with half a cup of cold milk to which 1 teaspoon of vinegar has been added. Roll out to cover the bottom of a spring-form cake pan.
Blend one cup of cooked pumpkin, 2 eggs, one can of sweetened condensed milk, 100grams of cream cheese, and a pinch of nutmeg in a food processor or blender until smooth.
Pour into cake pan and bake at 180 degrees C for approximately one hour. Cool in pan, and chill in refrigerator before serving.
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