Pumpkin cheesecake

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Name: Pumpkin Cheesecake with Gingersnap/Graham Crust
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 5 tablespoons Melted Butter; 1/2 cup Graham crackers crumbs; 1/2 cup Gingersnap cookies crumbs; 2 ounces Almonds finely chopped; 2 tablespoons Granulated sugar; 3 8 ounce pkgs Philadelphia Brand Cream Cheese room temp; 1/2 cup Granulated sugar; 1/4 cup Light brown sugar heaping; 3/4 cup Sour cream room temp; 1/2 cup pumpkin puree room temp; 1 1/2 tablespoons cornstarch; 1/4 teaspoon salt scant; 3 Egg plus 1 yolk

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INGREDIENTS

5 tablespoons Melted Butter
1/2 cup Graham crackers ; crumbs
1/2 cup Gingersnap cookies ; crumbs
2 ounces Almonds ; finely chopped
2 tablespoons Granulated sugar
3 8 ounce pkgs Philadelphia Brand Cream Cheese ; room temp
1/2 cup Granulated sugar
1/4 cup Light brown sugar ; heaping
3/4 cup Sour cream ; room temp
1/2 cup pumpkin puree ; room temp
1 1/2 tablespoons cornstarch
1/4 teaspoon salt ; scant
3 Egg plus 1 yolk

INSTRUCTIONS

Butter a 9in spring for pan, bottom and sides.

Crust:

Toss melted butter with crumbs, nuts and sugar. Press the crumbs evenly onto the pan bottom and 1 1/2 in up the sides. Place in refrigerator while mixing cake.

Cake:

In a large mixer bowl beat the cream cheese until very smooth and soft. Add the sugar and beat until creamy. Scrape down the bowl and beater. Beat in the sour cream, pumpkin puree, cornstarch, salt and pumpkin pie spice. Scrape down the bowl and beaters again. One at a time beat in the eggs. Scrape bowl one last time to make sure the batter is smooth, be sure to scrape bottom and mix.

Scoop the batter into the prepared pan and smooth the top. Set the cake in a high baking dish and fill with water 3/4 high on pan. Set pan in oven and bake for 65-75 minutes, edges should puff up top is brown, and cake center still looks soft but not jiggly.

Let cake cool overnight in oven. Refrigerate overnight.

NOTES

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Pumpkin Cheesecake with Gingersnap/Graham Crust

5 tablespoons Melted Butter
1/2 cup Graham crackers crumbs
1/2 cup Gingersnap cookies crumbs
2 ounces Almonds finely chopped
2 tablespoons Granulated sugar
3 8 ounce pkgs Philadelphia Brand Cream Cheese room temp
1/2 cup Granulated sugar
1/4 cup Light brown sugar heaping
3/4 cup Sour cream room temp
1/2 cup pumpkin puree room temp
1 1/2 tablespoons cornstarch
1/4 teaspoon salt scant
3 Egg plus 1 yolk

Butter a 9in spring for pan, bottom and sides.

Crust:
Toss melted butter with crumbs, nuts and sugar.  Press the crumbs evenly onto the pan bottom and 1 1/2 in up the sides.  Place in refrigerator while mixing cake.

Cake:
In a large mixer bowl beat the cream cheese until very smooth and soft.  Add the sugar and beat until creamy.  Scrape down the bowl and beater.  Beat in the sour cream, pumpkin puree, cornstarch, salt and pumpkin pie spice.  Scrape down the bowl and beaters again. One at a time beat in the eggs.  Scrape bowl one last time to make sure the batter is smooth, be sure to scrape bottom and mix.

Scoop the batter into the prepared pan and smooth the top.  Set the cake in a high baking dish and fill with water 3/4 high on pan.  Set pan in oven and bake for 65-75 minutes, edges should puff up top is brown,  and cake center still looks soft but not jiggly.

Let cake cool overnight in oven.  Refrigerate overnight.

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Nutrition

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Serving Size: 1 Serving (125g)
Recipe Makes: 8 Servings

Calories: 508
Calories from Fat: 357 (70%)

Amt Per Serving		% DV

	Total Fat 39.7g	53 %
	Saturated Fat 21.8g	109 %
	Monounsaturated Fat 12.2g
	Polyunsanturated Fat 2.9g
Cholesterol 89.6mg		28 %
Sodium 435.4mg		15 %
Potassium 198.3mg		5 %
Total Carbohydrate 36.2g		11 %
	Dietary Fiber 3g	12 %
	Sugars, other 33.2g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 508

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