3 (8-ounce) packages cream cheese, softened at room temperature
1 (8-ounce) container sour cream
1/2 cup firmly packed dark brown sugar
4 large eggs, at room temperature
1 cup pumpkin puree
2 teaspoons vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
Garnishes: candied nuts, whipped cream
How to Make It
Preheat oven to 350°. Combine cookie crumbs, 1/3 cup granulated sugar, and next 2 ingredients in a medium bowl. Press mixture into bottom and about 1 inch up sides of a 9-inch springform pan. Bake 15 minutes or until browned around edges. Place pan on a wire rack to cool completely.
Meanwhile, beat cream cheese and sour cream at medium speed with an electric mixer until creamy. Gradually add remaining 1 cup granulated sugar and 1/2 cup brown sugar; beat at medium speed about 5 minutes or until mixture is smooth and sugars have dissolved. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in pumpkin and vanilla.
Whisk together flour and next 2 ingredients in a medium bowl. Gradually add flour mixture to cream cheese mixture, beating at low speed just until blended.
Bake at 300° for 45 minutes. Turn oven off, and let cheesecake stand in oven with door closed 2 hours. Remove cheesecake from oven, and cool on a wire rack. Chill 8 hours or overnight. Gently run a knife around outer edge of cake to loosen. Remove sides of pan, and place cheesecake on a serving plate. Garnish, if desired.
The best cheesecake ever. I get rave reviews whenever I make it. The only thing I found was that the recipe makes too much batter for a 9" springform pan. So I make smaller cakes using small Pyrex round bowls with the extra batter. These make great individual treats.
By far one of the best cheesecakes I've ever made. The ginger snap cookie crust is amazing. I followed the recipe and the cooking instructions to the letter. I brought this to our Thanksgiving potluck at work and it received rave reviews.
This cheesecake was easy to make and incredibly delicious. More a wonderful mousse consistency than traditional baked cheesecake. Easily make gluten-free, which I did, by using Trader Joe's GF ginger snaps for the crust and substituting 3 Tbsp of tapioca flour for the regular flour. The dessert was the first to get called for seconds at our Thanksgiving meal. A total winner!
Absolutely delicious! Be sure to use real butter, and not a butter substitute. Thinking I'd reduce the cholesterol, I made the mistake of using a "healthy choice", but the cookie crumb crust did not set up well (as the "butter" did not harden, rather stayed in a rather liquid form.). Otherwise ... it was wonderful!
This was the best cheesecake I have ever had from any store, restaurant or personally made. Absolutely delicious. The only thing I did different is that I ran a knife around the edge after removing from the oven before it cooled rather than waiting for it to cool all the way to prevent the top from cracking when cooling.
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