Holiday Recipe for AAJA-Florida

Pumpkin Cheesecake

Pumpkin Cheesecake
Courtesy: Carol Lim

Preparation: 15 minutes
Bake Time: 50 minutes
Serves: 10-12

1 1/2 cups graham cracker crumbs (or 1 prepared graham cracker crust, crumbled up)
3 tbsp. semi-sweet chocolate chips
1/2 tsp. cinnamon
1 stick melted butter or margarine

8 oz. whipped cream cheese
8 oz. sour cream
2 eggs
15 oz. can pure pumpkin puree
3/4 cup sugar
1/2 tsp. cinnamon
Dash nutmeg
Dash ginger
1 tsp. vanilla
1 tbsp. flour
Optional: 1/2 cup crumbled honey roasted Macadamia Nuts

1. Preheat oven to 350 degrees.
2. Mix melted butter, graham cracker crumbs, chocolate chips and cinnamon together. Spread and press mixture to fill bottom of a 9-inch springform pan. Set aside.
3. Combine cream cheese, sour cream, eggs, pumpkin puree, sugar, cinnamon, nutmeg, ginger, vanilla and flour. Mix by hand until smooth.
4. Pour filling into pan with crust. Spread filling evenly.
5. Place a sheet of aluminum foil or flat shallow pan on the rack below your cheesecake to catch any drippings while baking.
6. Bake 50 minutes or until filling is set and cooked.
7. Remove from oven. Let cool 15 minutes.
8. Refrigerate 1 hour before serving. Enjoy!

Note: For sweet potato cheesecake pie, double the ingredients in the pie crust and substitute 2 cups of cooked, mashed sweet potatoes.

The holiday recipe fundraiser for AAJA Florida has ended. If you’d like to donate to the Asian American Journalists Association or its chapters, go to This blog of “news, information and just about anything” also welcomes financial donations to support it.

Happy Thanksgiving!

Carol Lim
AAJA Member iReporter
Volunteer weather watcher, WFLA-TV

Whatever kind of day you’re having, look up. God bless your day.
“My help comes from the Lord.”
Psalms 121:12 NKJV

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