Perfectly Simple Pumpkin Cheesecake
Source of Recipe
CD Kitchen
List of Ingredients
6 tablespoons butter
1/4 cup sugar
7 whole graham crackers
1 15 ounce pumpkin, canned
1 3/4 cups dark brown sugar
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
4 large eggs
3 8 ounce packages cream cheese -- softened
1 16 ounce sour cream
1 teaspoon vanilla extract
Recipe
Adjust oven rack to middle position and heat oven to
375°F.
Heat butter and sugar in a saucepan until butter
melts.
Meanwhile, line the bottom of a 9x13" baking pan with
a 12x20" sheet of foil so it hangs over the long sides
of the pan (you'll use this as a "handle" to pull the
cooked dessert from the pan). Arrange graham crackers
over foil-lined pan bottom, cutting the final few with
a knife so they'll fit snugly.
Pour butter mixture over crackers; spread with knife
to cover. Bake until butter-sugar mixture starts to
harden, about 7 minutes. Remove from oven. Reduce
temperature to 300°F.
As crust bakes, heat pumpkin, 1 1/4 cups brown sugar
and spices in a medium pan over medium-high heat until
mixture is sputtery hot. Process eggs on high speed in
a blender. Transfer pumpkin to a pourable container.
With blender running, slowly add pumpkin
mixture; purée until smooth. Add cream cheese, one
block at a time; purée until smooth. Pour mixture
over crust; bake until set, about 35 minutes.
Meanwhile, mix sour cream, remaining 1/2 cup brown
sugar and vanilla. Remove cheesecake from oven. Pour
sour cream mixture evenly over top; carefully spread
so top is completely covered. Return to oven. Bake to
set topping, about 5 minutes longer. Cool to room
temperature, then refrigerate (can be made up to 2
days ahead).
To serve, run a knife around the pan perimeter to
loosen cake. Use foil handles to pull cake from pan.
Cut into squares and garnish with optional pecans.
|
Â
Â
Â
|
member logon
