Susan's Pumpkin Cheesecake
Pumpkin is combined with cheesecake, delicious.
Yield
16 servingsPrep
20 minCook
55 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 | cup |
graham cracker crumbs
|
*
|
| 1 | tablespoon |
sugar
|
|
| 4 | tablespoons |
butter
or margarine, melted |
|
| filling | |||
| 16 | ounces |
cream cheese
softened |
|
| ¾ | cup |
sugar
|
|
| 16 | ounces |
canned pumpkin purée
|
|
| 1 ¼ | teaspoons |
cinnamon
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| topping | |||
| 2 | cups |
sour cream
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 12 to 16 | each |
pecan halves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 237 | ml |
graham cracker crumbs
|
*
|
| 15 | ml |
sugar
|
|
| 6E+1 | ml |
butter
or margarine, melted |
|
| filling | |||
| 462.4 | ml/g |
cream cheese
softened |
|
| 177 | ml |
sugar
|
|
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 6.3 | ml |
cinnamon
ground |
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| topping | |||
| 473 | ml |
sour cream
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
|
pecan halves
|
*
|
||
Directions
CRUST: Combine crust ingredients.
Press into the bottom of a 9 inch spring form pan; chill.
FILLING: 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 at 350℉ (180℃) 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.
