Pumpkin Cheesecake

Checking on sweet potato pies as
I work on the cheesecake
Not everyone in my immediate circle is a fan of sweet potatoes, though I am slowly wearing them down. As a compromise, two years ago I made my first cheesecake -- pumpkin flavored! At the time, I took lots of pictures because I meant to blog it.

Well, I'm finally getting around to that.














Pumpkin Cheesecake


Recipe by Adapted from Pillsbury Classic Cookbook #344 pg. 73

Prep time: 35 minutes
Cook time: 1 hour 25 minutes
Total time: 8 hours 40 minutes
Yield: 16 servings
Calories per serving: 440
Fat per serving: 28g

Ingredients

Crust
  • 2 cups cinnamon graham crackers
  • 1/4 butter, melted
Filling
  • 4 (8oz) packages cream cheese, softened
  • 1.5 cups granulated sugar
  • 4 eggs
  • 1 cup canned pumpkin (NOT pumpkin pie mix)
  • 2 teaspoons pumpkin pie spice
  • 3/4 teaspoon ground cardamom or allspice

Cooking Directions

Crust

  1. Heat oven to 300 degrees F. Butter (or spray) 9-in springform pan. Warp foil around pan to catch drips.
  2. In a small bowl, mix crust ingredients. Press mixture into bottom and up the side to 1-inch. Bake 8-10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.

Filling


In a large bowl, beat cream cheese and sugar on medium until light and fluffy. Beat in eggs, one at a time, until just blended. Spoon 3 cups of the mixture onto crust; spread evenly.

Add pumpkin, pumpkin pie spice and cardamom (or allspice) to the remaining cream cheese mixture. Mix with wire whisk until smooth. Spoon over mixture in pan.

  1.  Bake 1 hour 15 minutes - 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved.
  2.  Run small spatula around edge of cheesecake to loosen. Turn oven off, crack oven door at least 4 inches and let cheesecake remain in oven for 30 more minutes. Cool in pan on cooling rack for an additional 30 minutes. Cover loosely and refrigerate for 6-24 hours.
  3.  Serve with whipped cream. Refrigerate any remaining cheesecake.




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