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 YUMMY!!! Pumpkin Cheesecake! The best EVER. |
Add a photoThis recipe is from my Good housekeeping cookbook. It is the best pumpkin cheesecake I have ever had! So...I just had to share it. It is a MUST TRY! The crust calls for graham crackers, but the second time I made it I used gingersnaps. I didn't get to eat much of it, because I dropped it in the oven, but I think it would have been just as good!
Ingredientes
- Crumb Crust:
- 1 Cup graham-cracker crumbs (8 rectangular graham crackers)
- 3 tablespoons butter or margarine, melted
- 2 tablespoons sugar
- Pumpkin Filling:
- 2 packages (8 ounces each) cream cheese, softened
- 1 ¼ cups sugar
- 1 can (15 oz) solid-pack pumpkin (not pumpkin-pie mix)
- ¾ cup sour cream
- 2 tablespoons bourbon or 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon salt
- 4 large eggs
- Sour cream topping:
- 1 cup sour cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
Direcciones
- Preheat oven to 350ºF. In 9â by 3â spring form pan, combine graham-cracker crumbs, melted butter, and sugar; stir with fork until evenly moistened. With hand, press mixture firmly onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil (I skipped this stepâ¦). Bake 10 minutes. Cool completely in pan on wire rack.
- Prepare pumpkin filling: In large bowl, with mixer at medium speed, beat cream cheese until smooth. Slowly beat in sugar until blended, about 1 minute, frequently scrapping bowl with rubber spatula. Reduce speed to low. Beat in pumpkin, sour cream, bourbon (I used vanilla extract), cinnamon, allspice, and salt. Add eggs, one at a time, beating after each addition, just until blended.
- Scrape pumpkin mixture onto crust and place in large roasting pan (I skipped thisâ¦I did put the roasting pan with the water on the lower rack in the oven, with the cake on the top rackâ¦). Place pan on oven rack. Carefully pour enough very hot water into roasting pan to come 1 inch up side of spring form pan. Bake until center of cake barely jiggles, about 1 hour 10 minutes.
- Meanwhile, prepare sour-cream topping: In small bowl, with wire whisk, beat our cream, sugar and vanilla until smooth. Remove cheesecake from water bath (leave water bath in oven); spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.
- Remove cheesecake from water bath and transfer to wire rack; remove foil. Run thin knife around edge f cheesecake to prevent cracking during cooling. Cool completely in pan on wire rack. Cover and refrigerate until well chilled, at least 6 hours or up to overnight. Remove side of pan to serve.
- We will number the steps for you. Please just hit enter after each step
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 16 servings | |
| Calories 229 | |
| Calories from Fat 87 | 38% |
| Total Fat 9.83g | 12% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 187mg | 8% |
| Potassium 81mg | 2% |
| Total Carbs 31.86g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 23.96g | 16% |
| Protein 3.14g | 5% |
