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Pumpkin cheesecake

IngredientsEdit

Crumb CrustEdit

  • 1 cup graham cracker crumbs
  • 3 Tbsp butter, melted
  • 2 Tbsp sugar

Pumpkin FillingEdit

  • 1 16-oz pkg cream cheese, softened
  • 1 ¼ cups sugar
  • 1 15-oz can solid-pack pumpkin
  • ¾ cup sour cream
  • 2 Tbsp bourbon or 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • ¼ tsp salt
  • 4 large eggs

ToppingEdit

  • ½ cup apricot jam or glaze
  • ½ cup sliced crystallized ginger

DirectionsEdit

CrustEdit

Preheat oven to 350 F. In a 9x3-inch spring form pan, combine graham cracker crumbs, melted butter and sugar; stir with fork until moistened. Press mixture onto bottom of pan. Tightly wrap outside of pan with heavy duty foil. Bake 10 minutes. Cool completely in pan on wire rack.

Pumpkin fillingEdit

In a large bowl, with mixer at medium speed, beat cream cheese until smooth. Beat in sugar until blended, about 1 minute, scraping bowl with spatula. Reduce speed to low. Beat in pumpkin, sour cream, bourbon, cinnamon, allspice, ginger and salt. Add eggs, one at a time, beating until just blended. Pour pumpkin mixture onto crust and set spring form pan into a large roasting pan. Place roasting pan on oven rack. Carefully pour enough very hot water into roasting pan to come 1-inch up side of spring form pan. Bake until center of cake barely jiggles, about 1 hour and 10 minutes. Remove cheesecake pan from water bath and transfer to wire rack; remove foil. Cool completely in pan on rack. Cover and refrigerate until well chilled, at least 6 hours or overnight. Melt ½ cup apricot jam or glaze and brush onto the top of the cheesecake. Sprinkle the crystallized ginger around the edges.

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