Pumpkin Cheesecake

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Photo: Jen Causey, Food Styling: Gordon Sawyer and Tina Stamos, Prop Styling: Lydia Pursell
Prep Time:
40 Mins
Bake Time:
1 Hour 15 Mins
Chill Time:
10 Mins
Yield:
10 Servings
November 2010
RECIPE BY MyRecipes

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

Nutritional Information

  • Calories 590
  • Fat 41g
  • Satfat 22g
  • Protein 10g
  • Carbohydrate 49g
  • Fiber 3g
  • Cholesterol 185mg
  • Sodium 434mg

How to Make It

Step 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.

Step 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.

Step 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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