I really wanted to make mini-cheesecakes using a mini cheesecake pan, but I couldn't find one in gainesville and ordering online wouldn't get here in time, big cheesecake it is. I topped it with a cinnamon sugar sour cream topping and it was a nice addition to the rich pumpkin creaminess.
Graham Cracker Crust
1 1/2 cup graham cracker crumbs
1/2 stick melted butter
1 tbl. sugar
1 tbl. brown sugar
Stir together crumbs, sugars, and butter in a bowl until combined. Press crumb mixture evenly onto bottom and 1/2 inch up side of springform pan, then chill crust, 1 hour.
Bake at 350 for 6 minutes, then remove and set aside until ready to fill.
Cheesecake Filling
3 8-ounce packages cream cheese
1 cup sugar
1 tsp vanilla
1 can pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp all spice
(or 2 tsp pumpkin pie spice)
Topping
1 cup sour cream
1.5 tablespoons sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
Add cream cheese and sugar to mixing bowl, and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.
Mix in the eggs, vanilla, and spices.
Reduce speed to medium, add pumpkin and beat until the mixture is very smooth and has reached a beautiful shade of light orange.
Pour the filling into crust, smooth the top and then put springform pan in a shallow baking pan, in case the pan leaks, and put in the oven in the center rack.
Bake at 350 until center is just set, 60-70 minutes. Transfer to rack and cool 5 minutes.
Spread the sour cream topping over the top and put back in the oven for 5 minutes. Remove, cool and put in the refrigerator until ready to serve.
This piece didn't last long before being devoured by 4 girls with spoons.
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