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Pumpkin Cheesecake

I never liked pumpkin pie. The flavors were always too strong for my pallet, yet it is a holiday staple in most homes. Several years ago I came across this recipe and decided to give it a try. It has become a family favorite.

I always thought that cheesecakes were difficult to make and should be reserved for experts in the kitchen. When I read this recipe it appeared that even a novice could make a beautiful dessert that tasted heavenly.

The crust used for this recipe stays nice and crisp and never gets soggy. It is rich, so small pieces can often satisfy even those with a strong sweet tooth.

The sour cream topping is very delicate, so be careful not to jump or cause jolting in the floor when the cheesecake is baking and cooling. To keep moisture, even the though the recipe doesn't call for it, I bake the cheesecake with a pan of water in the bottom rack of the oven. The helps prevent cracking in the cheesecake itself before the topping is added. A crack-free top makes better presentation. Once cooled, this cheesecake travels well to take to a covered dish event.

Ingredients

  • 1 Cup graham cracker crumbs
  • 1 Cup + 1 tablespoon sugar
  • 6 Tablespoons melted butter
  • 2 Packages (8 ounces each) cream cheese, softened
  • 1 Can (16 ounces) pumpkin
  • 1 Teaspoon cinnamon
  • 1/4 Teaspoon ginger
  • 1/4 Teaspoon nutmeg
  • 2 Eggs
  • 1 Pint sour cream
  • 2 Teaspoons vanilla.
  • 1/2 Cup whipping cream, chilled
  • 1 Package sliced or slivered almonds, toasted

Directions

  1. Preheat oven to 350 degrees F.
  2. Mix crumbs with 1 tablespoon sugar.
  3. Combine crumbs and butter.
  4. Press into bottom of a spring form cheesecake pan and chill.
  5. Beat cream cheese and 3/4 cup sugar until well blended.
  6. Beat in pumpkin and spices.
  7. Add eggs, one at a time, beating well after each.
  8. Pour into prepared crust. Bake for 50 minutes.
  9. Remove cheesecake and raise oven temperate to 400 degrees F.
  10. Mix sour cream, reaming 1/4 sugar and vanilla.
  11. Spread over filling.
  12. Return to oven and bake for 8 minutes.
  13. Cool on cake rack. Remove sides of pan.
  14. Chill.
  15. Whip cream before serving
  16. Pipe a boarder of whipped cream around outside of cheesecake and garnish with slices or slivered almonds.

Yields 12 servings.

 

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