It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
5-Spice Pumpkin Cheesecake With Vanilla Nut Crust
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- #30856
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
CRUST
2 cups vanilla wafers, crushed
1/2 cup butter, melted
1/2 cup almonds or pecans, crushed
FILLING
24 ounces cream cheese, softened
14 ounces sweetened condensed milk
16 ounces solid packed pumpkin
4 large eggs
1 pinch 5-spice seasoning, to taste
TOPPING
2 cups whipping cream
confectioners sugar, to taste
1/2 cup almonds, crushed
directions
Preheat oven to 325 degrees F.
For Crust: Combine vanilla wafers, nuts, and butter. Combine until thoroughly mixed. Spray 10-inch springform pan with PAM or other product. Spread vanilla wafer mixture in springform pan along the bottom and 1 1/2-inches up the sides. Place in freezer.
For Filling: Combine cream cheese and condensed milk in large bowl. Beat with electric mixer at medium speed until completely smooth. Add pumpkin, eggs (one at a time) and 5 Spice Seasonings. Beat with electric mixer until completely mixed.
Pour mixture over prepared crust. Bake at 325 degrees F for 60 minutes in a water bath. Turn oven off and leave cheesecake in oven for an addition 60 minutes. DO NOT open oven door.
After 60 minutes remove cheesecake from oven and loosen cake from sides of springform pan. When completely cooled place in refrigerator over night.
Garnish with whipped cream and sprinkle on nuts and 5 spice seasoning.
added by
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nutrition data
Nutritional data has not been calculated yet.
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