Pumpkin Cheesecake Recipe

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This recipe is from my Good housekeeping cookbook. It is the best pumpkin cheesecake I have ever had! So...I just had to share it. It is a MUST TRY! The crust calls for graham crackers, but the second time I made it I used gingersnaps. I didn't get to eat much of it, because I dropped it in the oven, but I think it would have been just as good!

Prep time:
Cook time:
Servings: 16
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Ingredients

Cost per serving $0.41 view details
  • Crumb Crust:
  • 1 Cup graham-cracker crumbs (8 rectangular graham crackers)
  • 3 tablespoons butter or margarine, melted
  • 2 tablespoons sugar
  • Pumpkin Filling:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 ¼ cups sugar
  • 1 can (15 oz) solid-pack pumpkin (not pumpkin-pie mix)
  • ¾ cup sour cream
  • 2 tablespoons bourbon or 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon salt
  • 4 large eggs
  • Sour cream topping:
  • 1 cup sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350ºF. In 9” by 3” spring form pan, combine graham-cracker crumbs, melted butter, and sugar; stir with fork until evenly moistened. With hand, press mixture firmly onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil (I skipped this step…). Bake 10 minutes. Cool completely in pan on wire rack.
  2. Prepare pumpkin filling: In large bowl, with mixer at medium speed, beat cream cheese until smooth. Slowly beat in sugar until blended, about 1 minute, frequently scrapping bowl with rubber spatula. Reduce speed to low. Beat in pumpkin, sour cream, bourbon (I used vanilla extract), cinnamon, allspice, and salt. Add eggs, one at a time, beating after each addition, just until blended.
  3. Scrape pumpkin mixture onto crust and place in large roasting pan (I skipped this…I did put the roasting pan with the water on the lower rack in the oven, with the cake on the top rack…). Place pan on oven rack. Carefully pour enough very hot water into roasting pan to come 1 inch up side of spring form pan. Bake until center of cake barely jiggles, about 1 hour 10 minutes.
  4. Meanwhile, prepare sour-cream topping: In small bowl, with wire whisk, beat our cream, sugar and vanilla until smooth. Remove cheesecake from water bath (leave water bath in oven); spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.
  5. Remove cheesecake from water bath and transfer to wire rack; remove foil. Run thin knife around edge f cheesecake to prevent cracking during cooling. Cool completely in pan on wire rack. Cover and refrigerate until well chilled, at least 6 hours or up to overnight. Remove side of pan to serve.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 76g
Recipe makes 16 servings
Calories 229  
Calories from Fat 87 38%
Total Fat 9.83g 12%
Saturated Fat 4.88g 20%
Trans Fat 0.0g  
Cholesterol 71mg 24%
Sodium 187mg 8%
Potassium 81mg 2%
Total Carbs 31.86g 8%
Dietary Fiber 0.6g 2%
Sugars 23.96g 16%
Protein 3.14g 5%
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