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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Nice dessert for Thanksgiving - different from the traditional pumpkin pie! Ingredients:
1 cup graham cracker crumbs |
1 tablespoon sugar |
6 tablespoons butter, melted |
3/4 cup sugar |
16 ounces cream cheese, room temperature |
1 (16 ounce) can pumpkin |
1 teaspoon cinnamon |
1/4 teaspoon ginger |
1/4 teaspoon nutmeg |
1/8 teaspoon salt |
2 eggs |
2 cups sour cream |
1/4 cup sugar |
1 teaspoon vanilla |
Directions:
1. For the crust:
2. Mix crumbs with 1 tablespoon sugar and the melted butter until blended.
3. Press onto bottom of 8 or 9 inch springform pan; chill.
4. For the filling:
5. Beat cream cheese and 3/4 cup sugar until well blended.
6. Beat in pumpkin, spices and salt.
7. Add eggs one at a time, beating well after each.
8. Pour into prepared crust.
9. Bake in preheated 350 degree oven 50 minutes.
10. Remove cake; raise oven temperature to 400 degrees.
11. Mix well sour cream, remaining 1/4 cup sugar and the vanilla and spread over filling.
12. Bake 8 minutes.
13. Cool cake on rack. Remove sides of pan; chill cake.
14. Serving Suggestion: Before serving, top with whipped cream and sprinkle with toasted, sliced almonds.
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