Grandma's Old Fashioned Pumpkin Cheesecake. Spread evenly over set but still-warm cheesecake. Fall flavors ~ dark chocolate, ginger snap cookie crumble & pumpkin!! Grandma's Old-Fashioned Doughnuts or Donuts?? Grandmas Old-Fashioned Doughnuts ~ Serve up these cakey beauties plain or coated all around in cinnamon sugar. www.thekitchenismyplayground.com.

With purchase of this item, you'll receive a PDF file. Make two: One for your family, and one for you. I totally made up the name of this dessert. You can cook Grandma's Old Fashioned Pumpkin Cheesecake using 24 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Grandma's Old Fashioned Pumpkin Cheesecake

1. You need of Graham Cracker Crumbs.
2. It’s of ground pecans.
3. Prepare of white sugar.
4. Prepare of brown sugar.
5. It’s of butter.
6. You need of white sugar.
7. It’s of canned pumpkin.
8. You need of egg yolks.
9. You need of ground cinnamon.
10. Prepare of ground mace.
11. Prepare of ground ginger.
12. It’s of ground salt.
13. It’s of (8oz pkgs) cream cheese.
14. It’s of white sugar.
15. It’s of egg.
16. You need of egg yolk.
17. You need of heavy whipping cream.
18. It’s of cornstarch.
19. It’s of vanilla extract.
20. You need of lemon extract.
21. You need of For the Whipping Cream you need.
22. Prepare of heavy whipping cream.
23. It’s of confectioners sugar.
24. Prepare of vanilla extract.

I was going to just call it "Pumpkin Cheesecake", because that's pretty much what it is. But it's also Caramel Pumpkin Cheesecake, for important reasons you'll. Pumpkin Bread was a very popular treat in the Colonial days especially around Thanksgiving. For a lot of us, it's also Grandma's pie.

Grandma's Old Fashioned Pumpkin Cheesecake step by step

1. Preheat oven to 350°F F(175 degrees C)..
2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 in. springform pan.
3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger, and salt in a medium bowl. Mix well and set aside..
4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 Tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well, Pour batter into the prepared pan..
5. Bake at 350°F F(175 degrees C) for 50 to 55 minutes. Do not over bake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate..
6. Directions For Whipping Cream : In a chilled small bowl and with chilled beaters, beat cream until it begins to thicken. Add confectioners sugar and vanilla, beat until peaks form. Store in the refrigerator..

When it's done, let your pie cool in the pan on a wire rack. Much like my cheesecakes, my pumpkin pies. This is absolutely the BEST homemade pumpkin pie recipe! Make it with canned or fresh pumpkin puree and up to several days ahead. Thanksgiving pie never looked so good or so easy.