This is an excellent cheesecake to make for the fall season, or serve it as a Thanksgiving dessert.
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 10 minutes
Yield: Serves 12
Ingredients:
- Crust
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons melted butter
- 1/2 teaspoon cinnamon
- .
- Filling:
- 2 (8 ounces each) packages cream cheese, softened
- 1 cup half-and-half or whipping cream
- 1 cup canned pumpkin
- 3/4 cup granulated sugar
- 4 eggs, separated
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- .
- Topping:
- 1 cup sour cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Preparation:
Combine crust ingredients; press into bottoms and about 2 inches up the sides of a 9-inch springform pan. Bake at 325° for 5 minutes.
In a large mixing bowl, combine cream cheese with cream, pumpkin, sugar, egg yolks, flour, 1 teaspoon vanilla, spices, and salt. Beat until smooth. Beat egg whites until stiff; fold into the pumpkin mixture. Spoon batter into crust. BAke at 325° for 1 hour.
Combine topping ingredients; spread over cheesecake and bake 5 minutes longer. Chill thoroughly before serving, and store leftovers in the refrigerator.
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