The smells of cinnamon, nutmeg, allspice and cloves at the holidays warms my heart and fills my tummy (a little too often, I might add!) with delicious treats. In preparing for the holidays, I often sift through old family recipes and recipes that I have collected over the years. I came upon this recipe and made it last week. Unfortunately, I do not know where I got it so I am not able to give thanks to the person that created it! So, here before all of the Internet, I give credit to you, the creator of this wonderful recipe for Pumpkin Cheesecake.
Pumpkin Cheesecake
Number 41
By: Laura Fowell via Unknown
Ingredients
Pumpkin Cheesecake
Number 41
By: Laura Fowell via Unknown
Ingredients
12 tablespoons unsalted butter, melted
2 1/2 cups graham-cracker crumbs
2 3/4 cups sugar
salt
2 pounds cream cheese, room temperature
1/4 cup sour cream
1 (15-ounce) can pure pumpkin
6 large eggs, room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups whipped cream (See Whipped Cream)
Directions
Position a rack in the center of the oven and preheat to 325 degrees.
Brush a 10-inch spring form pan with some of the melted butter. Stir remaining butter with crumbs, 1/4 cup sugar and salt.
Press crumb mixture into bottom of spring form pan and up sides, pack tightly and evenly.
Bake until golden brown, 15 to 20 minutes.
Cool, then wrap outside of spring form pan with foil and place in a roasting pan.
Bring a medium pot of water to a boil.
Meanwhile, beat the cream cheese with a mixer until smooth. Add remaining 2 1/2 cups sugar and beat until just light, scraping down sides of bowl as needed. Beat in sour cream, add pumpkin, eggs, vanilla, 1 teaspoon salt and spices.
Pour into cooled crust.
Gently place roasting pan in oven and pour boiling water into roasting pan until it comes about halfway up side of spring form pan. Bake until outside of cheesecake sets but center is still loose, about 1 hour 45 minutes. Turn off oven and open door briefly to let out some heat. Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack.
Cover and refrigerate at least 8 hours or overnight.
To finish, place a dollop of whipped cream on each slice
Happy Eating!
Laura
2 1/2 cups graham-cracker crumbs
2 3/4 cups sugar
salt
2 pounds cream cheese, room temperature
1/4 cup sour cream
1 (15-ounce) can pure pumpkin
6 large eggs, room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups whipped cream (See Whipped Cream)
Directions
Position a rack in the center of the oven and preheat to 325 degrees.
Brush a 10-inch spring form pan with some of the melted butter. Stir remaining butter with crumbs, 1/4 cup sugar and salt.
Press crumb mixture into bottom of spring form pan and up sides, pack tightly and evenly.
Bake until golden brown, 15 to 20 minutes.
Cool, then wrap outside of spring form pan with foil and place in a roasting pan.
Bring a medium pot of water to a boil.
Meanwhile, beat the cream cheese with a mixer until smooth. Add remaining 2 1/2 cups sugar and beat until just light, scraping down sides of bowl as needed. Beat in sour cream, add pumpkin, eggs, vanilla, 1 teaspoon salt and spices.
Pour into cooled crust.
Gently place roasting pan in oven and pour boiling water into roasting pan until it comes about halfway up side of spring form pan. Bake until outside of cheesecake sets but center is still loose, about 1 hour 45 minutes. Turn off oven and open door briefly to let out some heat. Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack.
Cover and refrigerate at least 8 hours or overnight.
To finish, place a dollop of whipped cream on each slice
Happy Eating!
Laura
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