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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Who needs pumpkin pie!!! The cheesecake should be made in advance and refrigerated for several hours before serving! Ingredients:
2 cups finely crushed graham crackers (or pretzels) |
1/3 cup sugar |
3/4 cup melted butter |
3 (8 ounce) packages cream cheese, softened |
1 1/4 cups granulated sugar |
3 eggs, slightly beaten |
1 (15 ounce) can pumpkin |
2/3 cup evaporated milk |
2 1/2 tablespoons cornstarch |
2 1/2 teaspoons pumpkin pie spice |
1 (16 ounce) container sour cream |
1/3 cup granulated sugar |
1 teaspoon bourbon (or vanilla) |
1/2 cup sliced almonds |
Directions:
1. Crust.
2. Preheat oven to 350 degrees F.
3. Stir together the crust ingredients.
4. Press to the bottom and 1 inch up side of ungreased 9-inch springform pan.
5. Bake for 6-7 minutes.
6. Cool completely on wire rack before filling.
7. Cheese Cake:.
8. In a large mixing bowl, beat together cream cheese and sugar until fluffy.
9. Beat in eggs, pumpkin and evaporated milk.
10. Add cornstarch and pumpkin pie spice; beat well.
11. Pour into prepared pan.
12. Bake at 400 degrees for 12 minutes, then turn the oven down to 350 and bake an additional 50 - 60 minutes; the edge is set but center still moves slightly.
13. Combine sour cream, sugar and bourbon (or vanilla extract) in small bowl; mix well.
14. Spread sour cream mixture over surface of warm cheesecake; sprinkle sliced almonds on top.
15. Return to oven and bake for 5 minutes.
16. Run a knife around the edge of the cake to loosen.
17. Cool on wire rack.
18. Refrigerate for a least 3 hours.
19. Remove side of springform pan and serve.
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