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Pumpkin Cheesecake
Crust
1-1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter, melted
Filling
4 eggs
1 pound cream cheese, at room temperature
1 cup table cream
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly
grated nutmeg
1 cup canned pumpkin puree
Topping
1 cup sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla
Preheat oven to 325 F.
In a medium-size bowl, combine graham crumbs with 3 tablespoons sugar and melted butter until well-blended. Press mixture firmly into the bottom of a 9-inch springform pan.
Bake in center of preheated oven until edges are lightly browned, about 5 minutes. Cool on a rack.
Separate eggs, placing yolks in a large bowl and whites in a small bowl. Beat yolks with cream cheese until smooth. Add cream, 3/4 cup sugar, flour, 1 teaspoon vanilla and spices, and beat until smooth. Blend in pumpkin puree.
Using an electric mixer, beat whites until soft peaks form when beaters are lifted. Fold whites into pumpkin mixture until no white streaks remain. Pour evenly over warm crust, smoothing the top.
Bake in center of oven for 1 hour and 15 minutes, or just until top is slightly firm to the touch.
While cheesecake is baking, stir sour cream with 2 tablespoons sugar and 1/2 teaspoon vanilla.
Spread sour cream mixture over top of warm cheesecake. Return to oven and bake for 8 to 10 minutes more, or until sour cream appears set.
Remove cake from oven and immediately run a knife around inside of pan to prevent cracking. Without removing sides, place pan on cooling rack. When cool, cover with plastic wrap and refrigerate for several hours or overnight.
Cheesecake will keep well, refrigerated, for up to
2 days.
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