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Monday, October 12, 2009

Pumpkin Cheesecake (Again)

So my 2nd attempt at a pumpkin cheesecake was much more successful. The addition of real pumpkin made it so.much.better. That should have been a given, I guess.

This recipe was adapted from Joy of Baking, but the changes were minor (mostly due to what I had on hand).

Pumpkin Cheesecake
(Serves 10)

1 1/2 cups graham crackers
2 T sugar
1 tsp ginger
1/2 tsp cinnamon
4 T butter, melted

Pulse graham crackers in a food processor until finely ground, add sugar, ginger, cinnamon and melted butter and pulse until the mixture is combined and crumbly. Press into a buttered, 9" spring form pan, using a smooth glass or measuring cup to uniformly press the crust into the bottom and sides of the pan. Refrigerate crust while you prepare the filling.

2 packages cream cheese, room temperature (1 pound) - I used 1/3 less fat
2/3 cup brown sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/4 tsp salt
3 large eggs
1 tsp vanilla extract
1 cup pumpkin puree

Preheat oven to 350 degrees. In mixing bowl, beat cream cheese on low speed until smooth (about 2 min). Slowly add the sugar, cinnamon, ginger, cloves, nutmeg, and salt and beat until smooth and creamy (1-2 min). Add eggs individually, beating and scraping the sides of the bowl after each addition. Add vanilla and pumpkin and beat lightly (about 30 sec). Pour the mixture over the chilled crust.

Place springform pan on a jellyroll pan in oven. Place a cake pan, filled halfway with water on the bottom shelf of the oven to moisten the air. Bake for 30 minutes, then reduce heat to 325 degrees. Continue baking for 10-20 minutes (I only did 10) until edges begin to puff but center of cheesecake is still wet and jiggles. Remove to a wire rack to cool. Run a knife gently around the edge of the pan to help prevent cracking.

1/2 cup sour cream (I used FF)
1/2 cup vanilla yogurt (I used FF)
2 T sugar
1/2 tsp vanilla
Dusting of cinnamon

Whisk topping together and pour over slightly cooled cheesecake. Cover and refrigerate at least 4 hours before serving.

1 comment:

  1. I know that summer just started, but I can't wait for fall so I can make this one!


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