Pumpkin Cheesecake

8
Servings
30m
Prep Time
75m
Cook Time
1h 45m
Ready In

Recipe: #7818

October 27, 2011



"Who needs pumpkin pie!!! The cheesecake should be made in advance and refrigerated for several hours before serving!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (240.1 g)
  • Calories 685
  • Total Fat - 47.1 g
  • Saturated Fat - 21.2 g
  • Cholesterol - 115.2 mg
  • Sodium - 724.8 mg
  • Total Carbohydrate - 54.6 g
  • Dietary Fiber - 1.7 g
  • Sugars - 29.9 g
  • Protein - 12.3 g
  • Calcium - 172.3 mg
  • Iron - 2.4 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Crust: Stir together the crust ingredients. Press to the bottom and 1 inch up side of ungreased 9-inch springform pan.

Step 3

Bake for 6-7 minutes. Cool completely on wire rack before filling.

Step 4

Cheese Cake:

Step 5

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.

Step 6

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. Remove from oven.

Step 7

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 8

Remove from oven and 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 & Variations


No special items needed.

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