its for a pumpkin cheesecake recipe… i was thinking about just buying a premade crust (which already comes in a foil pie pan) but im not sure if the cheesecake will turn out right? heres the recipe (i got it from cooks.com):
CRUST:
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup granulated sugar
PREHEAT oven to 350°F.
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
CHEESECAKE:
3 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
TOPPING:
1 container (16 oz.) sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan
Extra tags:
- can you use a regular pie pan instead of a spring form pan with cheesecAke,okay to substitute regular pie pan instead of springform pan for cheesecake
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Hambone - said
September 7 2011 @ 21:29
my concern is that the filling would be too much for the pie crust. I see no reason the cheesecake would not bake and set properly, but a regular purchased pie crust would not have the same volume capacity as the spring form pan. Maybe you could make the recipe as stated, but only fill the crust to it’s capacity. reserving the rest to "lick the spoon"? or to bake in a small casserole dish (for snacking later).
Or, even spread the filling out over 2 purchased pie crusts???
Ron Qn. - said
September 7 2011 @ 21:29
Seems like a good recipe! I’d use a springform pan, as that will make the removal of the cheesecake much easier than a regular pie pan.
Tad - said
September 7 2011 @ 21:29
It sounds like there may be too much filling for the crust you want to buy. Other than that it should be fine…you just won’t be able to remove it as easily as if you had a springform pan.