27 January 2016

Pumpkin Cheesecake - Taste of Home

Pumpkin Cheesecake

Click here for recipe for spun sugar

Recipe adapted from Taste of Home


1 cup graham cracker crumbs
1 tablespoon sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
3 Tablespoons finely chopped walnuts                                              
5 Tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs
1 can (15 ounces) solid-pack pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups (16 ounces) sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves


  1. In a small bowl, combine first 5 ingredients; stir in butter. Press into the bottom of a 9-in. springform pan; chill.
  2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt.
  3. Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes.
  4. For the topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
  5. Refrigerate overnight. Remove sides of pan. Garnish each slice with a pecan half and spun sugar if you decide to make it.  Refrigerate leftovers. Yield: 12-16 servings.

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