Recipe

Spiced Pumpkin Cheesecake Recipe

	Msicnrd / All my dishes 8 months ago This recipe won me 1st place in a bake-off two years ago, and since then has become a family favorite. Prep:60m Cook:120m Servings:12	Msicnrd
	cheesecake pumpkin thanksgiving

Does this look good? Yeah! / Nope

Fans

borius

mumtazcate

henrie

Ingredients

Crust:

Crushed graham crackers

Melted butter

(enough to cover the bottom of your spring-form pan about ¼ inch deep)

Filling:

4 8-oz. packages cream cheese, at room temperature

2 c sugar

3 large eggs

15 oz. can pure pumpkin

1 c whipping cream

2 t vanilla extract

1 ½ t ground cinnamon

½ t ground ginger

½ t ground nutmeg

½ t ground allspice

¼ t ground cloves

Sour Cream Topping:

32 oz. sour cream

12 T sugar (Not sure what that translates into in terms of cups)

2 t vanilla extract

Directions

Preheat oven to 350°.

Wrap double layer of foil around outside of 10 or 11 inch spring-form pan. Combine graham cracker crumbs and melted butter and press onto bottom of pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling.

Using an electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs, one at a time. Add pumpkin and remaining ingredients. Beat just until blended. Pour filling into prepared crust. Place spring-form pan in large roasting pan. Add enough water to come halfway up sides of spring-form pan. Bake cheesecake until slightly puffed, softly set, and golden on top, about 1 1/2 hours (depending on oven - cheesecake should be cooked through at this point).

While cheesecake is baking, mix the ingredients for the sour cream topping with a wire whisk 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 to 10 minutes longer, depending on your oven.

Transfer spring-form pan to rack, discarding foil. Using knife, cut around sides of pan to prevent cracking during cooling. Cool completely. Cover and refrigerate cheesecake at least 6 hours, or overnight, until cooled. Dust with cinnamon and/or nutmeg for a garnish. Remove side of pan to serve.

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Comments

henrie 8 months ago said:
Sounds wonderful, can hardly wait to make this one. Great post.

borius 8 months ago said:
This gets a blue ribbon from me!
Mark

mumtazcatering 8 months ago said:
Thanks for a great posting (can see why you won first prize):)
can you give me the pumpkin in cup measurements
thanking you kindly
mumtaz

msicnrd 8 months ago said:
Sure, mumtaz... There are 8 ounces in a cup, so a 15 ounce can of pumpkin is one ounce short of 2 cups.

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