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Sour Cream-Pumpkin Cheesecake




Source of Recipe


Internet


List of Ingredients




Graham Cracker Crust
3 8-oz. pkg. cream cheese, softened
1 C. sugar
1 T. cornstarch
1-1/2 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. ground mace
1/2 tsp. groungd ginger
1 15-oz. can pumpkin
1/4 tsp. salt
2 T. whipping cream
4 eggs, slightly beaten
1 16-oz. carton dairy sour cream
2 T. sugar
2 tsp. vanilla
Pomegranate seeds (optional)

Preheat oven to 375*F.
Prepare Graham Cracker Crust.
Graham Cracker Crust:
In a small mixing bowl stir together:
3/4 C. crushed graham crackers,
1/4 C. finely chopped pecans,
and 1/4 C. sugar.
Stir in 3 T. butter, melted

Press mixture into the bottom of a 9x3-in. springform pan.

For filling:
In a large bowl beat the cream cheese, the 1 cup sugar, the cornstarch, cinnamon, the 1 tsp. vanilla, mace, ginger,
and 1/4 tsp. salt with an electric mixer on low speed until just combine. Beat in pumkin and whipping cream.
Stir in eggs. Pour into prepared crust.
Place in a shallow baking pan in the oven. Bake about 50 minutes or until the center appears nearly set when shaken.

In a small bowl stir together the sour cream, the 2 T. sugar, and the 2 tsp. vanilla; spread over cheesecake.
Return to oven and bake for 5 minutes more.
Cool for 15 minutes in a pan on a wire rack.
Loosen sides of pan; cool for 30 minutes more.
Remove sides of pan; cool completely.
Chill in the refrigerator for at least 4 hours before serving.

If desired, garnish with pomegranate seeds.
Cover and refrigerate to store.
Makes 12 to 16 servings.


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