Pumpkin Cheesecake
Created by Galley_Wench on October 27, 2011
- Servings: 8
- Prep Time: 30m
- Cook Time: 75m
- Recipe #7818
Ingredients
- Crust:
- 2 cups finely crushed graham crackers (or pretzels)
- 1/3 cup sugar
- 3/4 cup melted butter
- Cheese Cake:
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 eggs, slightly beaten
- 1 (15 ounce) can pumpkin
- 2/3 cup evaporated milk
- 2 1/2 tablespoons cornstarch
- 2 1/2 teaspoons pumpkin pie spice
- 1 (16 ounce) container sour cream
- 1/3 cup granulated sugar
- 1 teaspoon Bourbon (or vanilla)
- 1/2 cup sliced almonds
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Crust: Stir together the crust ingredients. Press to the bottom and 1 inch up side of ungreased 9-inch springform pan.
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Step 3: Bake for 6-7 minutes. Cool completely on wire rack before filling.
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Step 4: Cheese Cake:
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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.
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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.
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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.
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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.
Nutritional Facts
- 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