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Perfectly Simple Pumpkin Cheesecake recipe |
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15 servings
Ingredients:
6 tablespoons butter1/4 cup sugar8 whole graham crackers1 (15 ounce) can 100% pure pumpkin puree1 3/4 cups dark brown sugar1 teaspoon ground ginger1/2 teaspoon cinnamon1/8 teaspoon ground nutmeg1/8 teaspoon ground allspice4 large eggs1 1/2 pounds cream cheese, at room temperature1 (16 ounce) container sour cream1 teaspoon vanilla extractOptional garnish: Toasted or candied pecans (optional)
Instructions:
Adjust oven rack to middle position and heat oven to 375 degrees.Heat butter and sugar in a saucepan until butter melts.Meanwhile, line the bottom of a 9-by-13-inch baking pan with a 12-by-20-inch sheet of foil so it hangs over the long sides of the pan (you'll use this as a 'handle' to pull the cooked dessert from the pan).Arrange graham crackers over foil-lined pan bottom, cutting the final few with a knife so they'll fit snugly.Pour butter mixture over crackers; spread with knife to cover.Bake until butter-sugar mixture starts to harden, about 7 minutes.Remove from oven.Reduce temperature to 300 degrees.As crust bakes, heat pumpkin, 1 1/4 cups brown sugar and spices in a medium pan over medium-high heat until mixture is sputtery hot.Process eggs on high speed in a blender.Transfer pumpkin to a pourable container.With blender running, slowly add pumpkin mixture; puree until smooth.Add cream cheese, one block at a time; puree until smooth.Pour mixture over crust; bake until set, about 35 minutes.Meanwhile, mix sour cream, remaining 1/2 cup brown sugar and vanilla.Remove cheesecake from oven.Pour sour cream mixture evenly over top; carefully spread so top is completely covered.Return to oven.Bake to set topping, about 5 minutes longer.Cool to room temperature, then refrigerate (can be made up to 2 days ahead).To serve, run a knife around the pan perimeter to loosen cake.Use foil handles to pull cake from pan.Cut into squares (up to 15) and garnish with optional pecans.
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