Rating: 4 stars
11 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 6

Make this cake a day ahead, and refrigerate. Large crystals of raw brown Demerara sugar look and taste lovely, but the cake is still delicious without it. To prevent the crust from sticking to your fingers while pressing it into the pan, lightly coat your hands with cooking spray.

Cheryl and Bill Jamison
Recipe by Cooking Light December 2008

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
12 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare crust, combine the first 4 ingredients in a bowl; toss with a fork until well blended. Press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes. Cool on a wire rack.

  • Reduce oven temperature to 300°.

  • To prepare filling, place cream cheeses in a food processor; process until smooth. Add 3/4 cup granulated sugar and next 4 ingredients (through pumpkin); process until smooth. Add eggs, 1 at a time; process well after each addition. Pour cheese mixture into prepared pan. Bake at 300° for 50 minutes or until almost set. Turn oven off; partially open oven door. Cool cheesecake in oven 30 minutes. Remove from oven; cool on a wire rack. Cover and chill 8 hours. Sprinkle with Demerara sugar just before serving.

Nutrition Facts

194 calories; calories from fat 28%; fat 6.1g; saturated fat 3.3g; mono fat 2g; poly fat 0.6g; protein 7.5g; carbohydrates 27.1g; fiber 1.3g; cholesterol 60mg; iron 1mg; sodium 254mg; calcium 67mg.
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