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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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I got this one from BHG. Ingredients:
1 1/2 cups zwieback toast crumbs (about 17 crackers) or 1 1/2 cups graham cracker crumbs (about 20 squares) |
1/3 cup sugar |
3 tablespoons butter, melted (no substitutes) |
2 (8 ounce) packages cream cheese, softened |
1 cup half-and-half or 1 cup light cream |
1 cup canned pumpkin |
3/4 cup sugar |
3 tablespoons all-purpose flour |
1 1/2 teaspoons vanilla |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
4 eggs |
1 (8 ounce) carton sour cream |
2 tablespoons sugar |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 325 degree F.
2. For crust, combine zwieback crumbs, the 1/3 cup sugar, and melted butter.
3. Press onto bottom and about 2 inches up sides of an ungreased 9-inch springform pan.
4. Bake in the preheated oven for 5 minutes; set aside.
5. For filling, beat cream cheese, half-and-half or light cream, pumpkin, the 3/4 cup sugar, flour, the 1-1/2 teaspoons vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth.
6. Add eggs, beating on low speed just until combined.
7. Spoon filling into crust-lined pan.
8. Place springform pan in a shallow baking pan.
9. Bake in a preheated oven for 1 hour or until center appears nearly set when gently shaken.
10. Combine sour cream, the 2 tablespoons sugar, and the 1/2 teaspoon vanilla; spread over cheesecake.
11. Bake 5 minutes more.
12. Cool in springform pan on a wire rack for 15 minutes.
13. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more.
14. Remove sides of pan; cool 1 hour.
15. Cover and chill at least 4 hours.
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