Pumpkin Cheesecake Filling

재료

3/4 cup white sugar

3/4 cup pumpkin puree

3 egg yolks

1/2 tsp cinnamon

1/2 tsp mace

1/2 tsp ginger

1/2 tsp salt

1 1/2 lb light cream cheese, softened

6 tbsp white sugar

1 whole egg plus one yolk

2 tbsp whipping cream

1 tbsp sifted cornstarch

1/2 tsp vanilla

1/2 tsp lemon extract

Whipped cream and whole pecans for garnish

방향

Preheat oven to 350°F. Mix pumpkin, egg yolks, spices, and salt in a bowl. Separately, beat cream cheese with 6 tbsp sugar until smooth. Add vanilla and lemon extracts, mixing well. Add pumpkin mixture and blend until smooth. Pour into pan and bake for 45 mins or until set. Cool, then refrigerate. Garnish with whipped cream and pecans before serving.