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(printer-friendly version) pumpkin cheese cakeMyCookbook Recipe DatabaseMyCookbook Member: Ben Schaumberg Recipe Category: Dessert Recipe Preparation Level: moderate
1 cup graham-cracker crumbs 3 tbsp margarine or butter, melted 2 tbsp sugar Pumpkin Filling: 2 packages (8 ounces each) cream cheese, softened 1 1/4 cups sugar 1 can (16 ounces) solid-pack pumpkin (not pumpkin-pie mix) 3/4 cup sour cream 2 tbsp bourbon or 2 tsp vanilla extract (I used vanilla) 1 tsp ground cinnamon ½ tsp ground allspice 1/4 tsp salt 4 large eggs Sour-Cream Topping 1 cup sour cream 3 tbsp sugar 1 tsp vanilla extract 1. Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy duty foil to prevent leakage when baking in water bath later. Bake crust 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, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition. 3. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles. 4. Meanwhile, prepare sour-cream topping : In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in over, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer. 5. Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake compleely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free! Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below: No reviews or comments have been entered for this recipe. Feel free to add your thoughts below. If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe! Join MyCookbook today - it's free! |
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