De calabaza? En la pagina de Kraft encontre algunos pero no se las equivalencias de onzas a tazas y gramos y tampoco se para cuantos salen y si alguno de ellos sale especialmente bien.Alguna de ustedes tienen?Un saludo

Hola amiguita, por aqui te va, ojala y te guste!! Suerte!!

Cheesecake Factory Pumpkin Cheesecake

Recipe By :Cheesecake Factory
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups graham cracker crumbs
5 tablespoons butter -- melted
1 cup plus 1 tablespoon sugar
24 ounces cream cheese -- softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Preheat the oven to 350 degrees F. Make the crust by combining the graham
cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
Stir well enough to coat all of the crumbs with the butter, but not so much as
to turn the mixture into paste. Keep it crumbly. Press the crumbs onto the
bottom and about two-thirds of the way up the sides of a springform pan. You
don't want the crust to form all of the way up the back of each slice of
cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready
to fill it. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs,
cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a
bit darker at this point. Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator.
When the cheesecake has chilled, remove the pan sides and cut the cake into 8
equal pieces. Use dental floss to make a clean cut. Serve with a generous
portion of whipped cream on top.



Pumpkin Cheesecake

Recipe By : Libby's
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine -- melted
1/4 cup granulated sugar
Cheesecake
24 ounces cream cheese -- softened
1 cup granulated sugar
1/4 cup packed brown sugar
2 eggs
1 3/4 cups solid pack pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons cinnamon
1/2 teaspoon ground nutmeg
Topping
2 cups sour cream -- room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract

Crust: Combine graham cracker crumbs, butter and sugar in a med. bowl. Press
onto bottom and 1" up side of 9" springform pan. Bake in preheated 350 degree
oven for 6-8 min. Do not allow to brown. Cool on wire rack for 10 min.
Cheesecake: Beat cream cheese and sugars in large mixer bowl until fluffy. Beat
in eggs, pumpkin and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour
into crust. bake at 350 degrees for 55-60 min., until edge is set but center
still moves slightly.
Topping: Combine sour cream, sugar and vanilla in med. bowl. Spread over surface
of warm cheesecake. Bake for an additional 5 min. Cool on wire rack. Chill for
several hours or overnight. Remove side of springform pan before serving.

aqui tienes unos links de conversiones (equivalencias), espero que te ayude y se te haga mas facil.

http://www.onlineconversion.com/
http://www.convert-me.com/en/
http://www.leatherchemists.org/conversion_table.asp

Aqui te dejo el link de Mauca ella tiene muchas tablas que puedes imprimir muy buenas...


http://www.cakecentral.com/cake-decorating-photos-by-mauca.html

Gracias yo tambien voy a aprovechar las recetas....