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Calphalon Non-Stick Springform Pan

Calphalon Non-Stick Springform Pan
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Our Price: $19.99
In Stock

This Calphalon Springform Pan is sturdy and the buckle locks tight to prevent leakage. The nonstick surface makes for easy removal of cheesecakes and other desserts.

 

Pumpkin Cheesecake:

 

Crust:

1-1/2 Cups Graham Cracker Crumbs

1 TB. Granulated Sugar

5 TB. Melted Butter

Filling:

2/3 Cup Light Brown Sugar

1/2 Tsp. Cinnamon

1/4 Tsp. Ground Ginger

1/8 Tsp. Ground Cloves

1/8 Tsp. Ground Nutmeg

1/4 Tsp. Salt

16 oz. Soft Cream Cheese

3 Lg. Eggs

1 Tsp. Vanilla

1 Cup Canned Pumpkin

            Preheat oven to 350 degrees (F). Butter sides and bottom of 9 inch springform pan.  For Crust: mix together graham cracker crumbs, butter and melted butter in a bowl. Press into bottom of springform pan. Bake lightly for 5-6 minutes. Cool

            For cheesecake: Stir together sugar, cinnamon, ginger, cloves, nutmeg and salt. In a separate bowl, Beat together cream cheese and sugar mixture till smooth. Slowly add eggs, one at a time and beat for 1-2 minutes. Beat in vanilla and pumpkin. Pour into springform pan. Place another pan filled 1/2 way with water in the bottom of your oven to add moisture to the air in the oven to prevent cracking of the cheesecake. Place your springform pan on a cookie sheet to prevent drips. Bake at 350 degrees for 30 minutes, then reduce heat to 325 and continue baking for another 10-20 minutes till edges are puffy and the center still looks a little wet and jiggles a bit when shaken. Turn off oven and leave door slightly ajar. Allow cheesecake to cool very slowly in the oven for at least an hour. Chill overnight in the refrigerator before serving. Top with whipped cream to serve. Serves 10-12

Availability: Ships in 1-2 business days
Item Number: BW6809
Manufacturer: Calphalon
Manufacturer Part No: BW6809

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