Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2-1/2 cups sugar
4 eggs
1 can (15 oz.) pumpkin
Method
Sources
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Recipe1M+
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Recipe1M+
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Digital pH meter for fermentation monitoring, acid levels
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Digital pH meter for fermentation monitoring, acid levels
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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heat oven to 350f. beat butter, cream cheese and sugar in large bowl with mixer until well blended. add eggs, 1 at a time, mixing well after each addition. blend in pumpkin. gradually add combined dry ingredients, mixing after each addition just until moistened. stir in nuts. pour into 2 greased and floured 9x5-inch loaf pans. bake 55 min.or until toothpick inserted in centers comes out clean. cool 5 min. ; remove from pans to wire racks. cool completely.