第一次吃到這個cheesecake, 是幾年前還住在host family時 host mom Jean做的, 雖然只是一小片, 但那時很驚訝的覺得好好吃喔, 心裡想有機會也要來做做看.
而現在正是南瓜季節, 上網找到了食譜, 買齊了材料, 就興匆匆的開工了.
Double Layer Pumpkin Cheesecake
http://allrecipes.com/Recipe/Double-Layer-Pumpkin-Cheesecake-2/Detail.aspx
Original Recipe Yield 8 servings
Ingredients (還是約略修改過的)
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup sour cream
- 1 (9 inch) prepared graham cracker crust or shortbread cookies crust or pie shell
- 3/4 cup pumpkin filling
- 1/2 tps ground cinnamon
- 1/8 tps ground nutmeg
- 1/8 tps ground cloves
Directon:
- Preheat oven to 350 degrees F (176 degrees C).
- In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Add sour cream. Remove 1 1/2 ~ 2 cups of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, nutmeg, and cloves to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven in a water batch for 50 ~ 60 minutes (till the middle jiggles like jello) then turn off the oven, leave the door open and let cheesecake sits in the oven for another hour.
- Remove the cheesecake out of the oven to cool in room temperature. When the cheesecake is cool, refrigerate it overnight.
超過五萬人收藏的食譜, 真不是蓋的, 讚!
相機壞了, 只能在黑暗中照相, 勉強照出了這張, 沒辦法了.