Excellent recipe. I used 1/3 each neufchatel, whole milk ricotta, and full-fat cream cheese. It was delicious. Make sure your springform pan is well-sealed with foil, though, to avoid the crust getting water in it.
Photo: Charles Schiller; Styling: Lynn Miller
Yield: 10 Servings
Cost per Serving: $1.58
More From Allyou
Bake: 1 Hour, 15 Minutes
Chill: 10 Minutes
Amount per serving
- Calories: 590
- Fat: 41g
- Saturated fat: 22g
- Protein: 10g
- Carbohydrate: 49g
- Fiber: 3g
- Cholesterol: 185mg
- Sodium: 434mg
- 1 1/2 cups gingersnap cookie crumbs (from about 30 cookies)
- 1/2 cup finely chopped pecans
- 6 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 3 8-oz. packages cream cheese, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup sugar
- 2 large eggs plus 2 large egg yolks, at room temperature
- 1 cup canned pumpkin puree
- 1/2 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons all-purpose flour
- 2 teaspoons pumpkin-pie spice
- 1. Make crust: Preheat oven to 350°F. Butter an 8-inch springform pan. Cover outside of pan with 2 layers of foil. Stir together all crust ingredients. Press into bottom and up sides of pan. Bake for 10 minutes. Let cool on a rack.
- 2. Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light. Beat in eggs and yolks, 1 at a time. Beat in pumpkin, sour cream and vanilla. Reduce speed to low; beat in flour and spice. Pour into crust.
- 3. Place cheesecake in a large roasting pan; fill pan with 2 inches of hot water. Bake until cake is set around edges but still slightly jiggly when lightly shaken (cheesecake will firm as it cools), 55 to 65 minutes. Transfer to a wire rack and let cool to room temperature. Cover and chill for at least 10 hours or up to 2 days.
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