Print
Email
Add a photoServings: 12
Ingredients
- 8 x cinnamon graham crackers (5" by 2 1/2" ea. or possibly 1 c. graham-cracker crumbs
- 2 Tbsp. margarine or possibly butter melted
- 3 pkt cream cheese (8 ounce. ea.) softened
- 1 c. sugar
- 1/3 c. brandy
- 2 tsp vanilla extract
- 4 lrg Large eggs
- 1 can solid-pack pumpkin (16 ounce.)
- 2 Tbsp. cornstarch
- 1 tsp grnd cinnamon
- 1/2 tsp grnd allspice
- 1/2 tsp salt
- 8 ounce lowfat sour cream
Directions
- Preheat oven to 325 degrees. In food processor with knife blade attached or possibly in blender, process graham crackers till fine crumbs form. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs and melted margarine till proportionately moistened. With hand, press mix onto bottom of pan. Bake crust 10 min. Cold crust completely in pan on wire rack.
- Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese till smooth, gradually beat in sugar. Reduce speed to low, beat in brandy, vanilla, and Large eggs just till blended, scraping bowl often with rubber spatula.
- In medium bowl, mix pumpkin, cornstarch, cinnamon, allspice and salt. Stir in half of cream-cheese mix into pumpkin mix till blended. Stir lowfat sour cream into remaining cream-cheese mix.
- Reserve 1/2 c. pumpkin mix. Pour remaining pumpkin mix onto crust. Carefully pour cream-cheese mix on top of pumpkin layer.
- Spoon dollops of reserved pumpkin mix onto cream-cheese layer. With knife, cut and twist through cream-cheese layer for swirl effect.
- Bake cheesecake 1 hour, or possibly till edges are set (center will jiggle). Turn off oven, let cheesecake remain in oven 1 hour. Remove cheesecake from oven. Run small knife around edge of pan to loosen cheesecake (this helps prevent cracking during cooling). Cold completely in pan on wire rack. Cover and chill cheesecake at least 6 hrs, or possibly till well chilled. To serve, remove side of pan.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 12 servings | |
| Calories 168 | |
| Calories from Fat 65 | 39% |
| Total Fat 7.37g | 9% |
| Saturated Fat 3.06g | 12% |
| Trans Fat 0.35g | |
| Cholesterol 79mg | 26% |
| Sodium 164mg | 7% |
| Potassium 54mg | 2% |
| Total Carbs 19.78g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 17.9g | 12% |
| Protein 2.56g | 4% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
