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Pumpkin Cheesecake w/ Zwieback Crust




Source of Recipe


Better Homes & Gardens


List of Ingredients




• 1-1/2 cups zwieback crumbs (about 17 crackers) or 1-1/2 cups graham cracker crumbs (about 20 squares)
• 1/3 cup sugar
• 3 tablespoons butter (no substitutes), melted
• 2 8-ounce packages cream cheese, softened
• 1 cup half-and-half or light cream
• 1 cup canned pumpkin
• 3/4 cup sugar
• 3 tablespoons all-purpose flour
• 1-1/2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 eggs
• 1 8-ounce carton dairy sour cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla


Recipe



1. Preheat oven to 325 degree F.
2. For crust, combine zwieback crumbs, the 1/3 cup sugar, and melted butter. Press onto bottom and about 2 inches up sides of an ungreased 9-inch springform pan. Bake in the preheated oven for 5 minutes; set aside.
3. For filling, beat cream cheese, half-and-half or light cream, pumpkin, the 3/4 cup sugar, flour, the 1-1/2 teaspoons vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth. Add eggs, beating on low speed just until combined.
4. Spoon filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in a preheated oven for 1 hour or until center appears nearly set when gently shaken.
5. Combine sour cream, the 2 tablespoons sugar, and the 1/2 teaspoon vanilla; spread over cheesecake. Bake 5 minutes more.
6. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours.

Makes 16 servings.

Nutritional Information
Nutritional facts per serving
calories: 297, total fat: 19g, saturated fat: 11g, cholesterol: 103mg, sodium: 194mg, carbohydrate: 27g, fiber: 1g, protein: 6g, vitamin A: 55%