pumpkin cheesecake
From rcragun 15 years ago
- 70 minutes to make
- Serves 16
This is my favorite cheesecake ever - delectable, rich, and pumpkin-y!
Ingredients
- CRUST shopping list
- 1 cup graham cracker crumbs shopping list
- 1 tablespoon sugar shopping list
- 4 tablespoons margarine, melted shopping list
- FILLING shopping list
- 16 ounces cream cheese, softened shopping list
- 3/4 cup sugar shopping list
- 16 ounces (1 can) pumpkin shopping list
- 1 1/4 teaspoons ground cinnamon shopping list
- 1/2 teaspoon ground ginger shopping list
- 1/2 teaspoon ground nutmeg shopping list
- 1/4 teaspoon salt shopping list
- 2 eggs shopping list
- TOPPING shopping list
- 2 cups sour cream shopping list
- 2 tablespoons sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 cup pecan halves shopping list
How to make it
- CRUST:
- Combine the crust ingredients in a small mixing bowl. Press into the bottom of a 9 inch spring form pan; chill.
- FILLING:
- Preheat oven to 350°.
- Beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs one at a time, beating well after each.
- Pour into crust and bake for 50 minutes.
- TOPPING:
- Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to oven for 5 minutes. Cool on a rack and chill over night.
- Garnish each slice with a pecan half.
The Rating
Reviewed by 2 people-
i love this i have it every christmas and thanksgiving yum thanks
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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OH YEAH!!!
m2googee
in Tomball loved it
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