Pumpkin Cheesecake
For
a twist on the traditional Thanksgiving pumpkin pie, I often make pumpkin
cheesecake. If you want to give it a whirl this year, here’s my favorite
recipe. Enjoy and have a wonderful Thanksgiving holiday.
Crust: Crush 10 whole
graham crackers and mix with 3 tablespoons of sugar and 3 tablespoons of
butter. Press into a 10 inch cheesecake spring pan (bottom and 2 inches up the
sides). Bake at 350 degrees for 5 minutes. Remove.
Filling: Beat together until
smooth, 2 (8-oz) packages of cream cheese (works best if softened), 1 cup of
light cream, 1 cup of canned pumpkin, ¾ cup of sugar, 4 egg yolks (save whites
in a separate bowl), 3 tablespoons of flour, 1 teaspoon of vanilla, 1 teaspoon
of cinnamon, ½ teaspoon each of ginger, nutmeg, and salt. Beat egg whites until
stiff and gently fold into the pumpkin mixture. Pour over prepared crust and
bake at 350 degrees for 1 hour. Baking times vary, so make sure the center is
set. I’ve found it often takes longer than the 1 hour noted in the recipe.
Topping: Gently mix 2 cups of
sour cream, 4 tablespoons of sugar, and 1 teaspoon of vanilla until well
blended. Spread topping evenly over cheesecake and bake another 5 minutes. Refrigerate
and serve cold.
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