Pumpkin Cheese Cake
Recipe: #2660
November 16, 2011
Categories: Desserts, Cakes, Tube/Bundt, Cheese, Pumpkin, Birthday, Christmas, Thanksgiving, Oven Bake, Cream Cheese, more
"Who needs pumpkin pie!!! The cheesecake should be made in advance and refrigerated for several hours before serving!"
Original is 9 servings
Ingredients
- CRUST
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- CHEESE CAKE
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Nutritional
- Serving Size: 1 (347.6 g)
- Calories 939.4
- Total Fat - 54.7 g
- Saturated Fat - 33.9 g
- Cholesterol - 195.2 mg
- Sodium - 1386.6 mg
- Total Carbohydrate - 76.5 g
- Dietary Fiber - 1.1 g
- Sugars - 63.1 g
- Protein - 37.6 g
- Calcium - 850.4 mg
- Iron - 1.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Crust: Preheat oven to 350 degrees F. Stir together the crust ingredients. Press to the bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6-7 minutes. Cool completely on wire rack before filling.
Step 2
Cheese Cake: In a large mixing bowl, beat together cream cheese and sugar until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch and pumpkin pie spice; beat well. Pour into prepared pan. Bake at 400 degrees for 12 minutes, then turn the oven down to 350 and bake an additional 50 - 60 minutes; the edge is set but center still moves slightly.
Step 3
Combine sour cream, sugar and bourbon (or vanilla extract) in small bowl; mix well. Spread sour cream mixture over surface of warm cheesecake; sprinkle sliced almonds on top. Return to oven and bake for 5 minutes.
Step 4
Run a knife around the edge of the cake to loosen. Cool on wire rack. Refrigerate for a least 3 hours. Remove side of springform pan and serve.
Tips
No special items needed.
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