Pumpkin Cheesecake
"Who needs pumpkin pie!!! The cheesecake should be made in advance and refrigerated for several hours before serving!"
Ingredients
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 by Step Method
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
No special items needed.