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Photo: Charles Schiller; Styling: Lynn Miller Photo by: Photo: Charles Schiller; Styling: Lynn Miller

Pumpkin Cheesecake

All You NOVEMBER 2010

  • Yield: 10 Servings
  • Prep time: 40 Minutes
  • Bake: 1 Hour, 15 Minutes
  • Chill: 10 Minutes
  • Cost Per Serving:$1.58

Ingredients

  • CRUST:
  • 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
  • FILLING:
  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 590
  • Fat: 41g
  • Saturated fat: 22g
  • Protein: 10g
  • Carbohydrate: 49g
  • Fiber: 3g
  • Cholesterol: 185mg
  • Sodium: 434mg
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Pumpkin Cheesecake Recipe

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