Tuesday, October 28, 2008

Pumpkin Cheesecake

Crumb Crust
1 cup(s) graham-cracker crumbs
3 tablespoon(s) margarine or butter, melted
2 tablespoon(s) sugar
Pumpkin Filling
2 package(s) (8 ounces each) cream cheese, softened
1 1/4 cup(s) sugar
1 can(s) (15 ounces) pure pumpkin, (not pumpkin-pie mix)
3/4 cup(s) sour cream
2 tablespoon(s) bourbon, or 2 teaspoons vanilla extract
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground allspice
1/4 teaspoon(s) salt
4 large eggs
Sour-Cream Topping
1 cup(s) sour cream
3 tablespoon(s) sugar
1 teaspoon(s) vanilla extract


DIRECTIONS

  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. 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 oven, 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 completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve.

1 comment:

dfd said...

I have had pumpkin cheesecake before but never a sour cream topping. I will have to try that. I have a pumpkin cheesecake recipe as well if anyone is interested http://www.cheesecake-recipes.org/contemp/pumpkin.php