Pumpkin Cheesecake
Seeing as pumpkin is one of my favorite flavors and I love cheesecake, I decided to find a tasty recipe that combined the two into a scrumptious desert. I present to you a creation found via AllRecipes.com.
Pumpkin Cheesecake
Prep Time: 20 Minutes
Ready In: 1 Hour 15 Minutes
Ingredients:
CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
4 tablespoons butter or margarine, melted
FILLING:
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 (16 ounce) can pumpkin
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 pecan halves
Directions:
1. Combine crust ingredients. Press into bottom of a 9-in. springform pan; chill.
2. For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust.
3. Bake at 350 degrees F for 50 minutes.
4. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack; chill overnight. Garnish each slice with a pecan half.
{These notes are basically me rambling on about my additions to the recipe and tips for making it turn out well.)
Personal Notes:
1. The last time I baked this I used small torte pans and made miniature/personal size cheesecakes. Just goes to show that you don't have to use traditional pans.
2. I find that using either boxed crust mixes or pre-made crusts works just as well as making your own and it saves time.
3. For the filling I usually change the spices a lot. I put only a little cinnamon in, lots of nutmeg and ginger plus some ground cloves (just a dash, it has a strong flavor).
4. If someone does end up making this, I highly recommend actually beating well after each egg. It really helps with the consistency and texture of the cheesecake.
5. I was a little wary of using a sour cream topping but it turned out pretty decent. Personally I didn't like it all that much but everyone else did so I guess I'll consider that a win and just leave it off mine.
Pumpkin Cheesecake
Prep Time: 20 Minutes
Ready In: 1 Hour 15 Minutes
Ingredients:
CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
4 tablespoons butter or margarine, melted
FILLING:
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 (16 ounce) can pumpkin
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 pecan halves
Directions:
1. Combine crust ingredients. Press into bottom of a 9-in. springform pan; chill.
2. For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust.
3. Bake at 350 degrees F for 50 minutes.
4. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack; chill overnight. Garnish each slice with a pecan half.
{These notes are basically me rambling on about my additions to the recipe and tips for making it turn out well.)
Personal Notes:
1. The last time I baked this I used small torte pans and made miniature/personal size cheesecakes. Just goes to show that you don't have to use traditional pans.
2. I find that using either boxed crust mixes or pre-made crusts works just as well as making your own and it saves time.
3. For the filling I usually change the spices a lot. I put only a little cinnamon in, lots of nutmeg and ginger plus some ground cloves (just a dash, it has a strong flavor).
4. If someone does end up making this, I highly recommend actually beating well after each egg. It really helps with the consistency and texture of the cheesecake.
5. I was a little wary of using a sour cream topping but it turned out pretty decent. Personally I didn't like it all that much but everyone else did so I guess I'll consider that a win and just leave it off mine.