(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.
More Pumpkin Dessert Recipes
Pumpkin Coconut Bread
Pumpkin Squares
Pumpkin Muffins
Pumpkin Custard
Frosted Pumpkin Bars
Pumpkin Cake Recipe
Pumpkin Cheesecake Pie II
Pumpkin Pie I
Pumpkin Pie Recipe II
Polka Dot Pumpkin Pie
Pumpkin Cheesecake Pie
Pumpkin Pie with Pecans
Impossible Pumpkin Pie
Pumpkin Pie Spice Mix
Pumpkin Recipes
Pumpkin Pies
Cakes, Pies, Desserts
Holiday Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
