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Recipe Perfectly Simple Pumpkin Cheesecake (Thanksgiving)

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Required Ingredients:

  • 6 tablespoons butter
  • 1/4 cup sugar
  • 8 whole graham crackers
  • 1 (15 ounce) can 100% pure pumpkin puree
  • 1 3/4 cups dark brown sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 4 large eggs
  • 1 1/2 pounds cream cheese, at room temperature
  • 1 (16 ounce) container sour cream
  • 1 teaspoon vanilla extract
  • Optional garnish: Toasted or candied pecans (optional)

Preparing/Cooking:

  • Adjust oven rack to middle position and heat oven to 375 degrees.
  • Heat butter and sugar in a saucepan until butter melts.
  • Meanwhile, line the bottom of a 9-by-13-inch baking pan with a 12-by-20-inch sheet of foil so it hangs over the long sides of the pan (you'll use this as a 'handle' to pull the cooked dessert from the pan).
  • Arrange graham crackers over foil-lined pan bottom, cutting the final few with a knife so they'll fit snugly.
  • Pour butter mixture over crackers; spread with knife to cover.
  • Bake until butter-sugar mixture starts to harden, about 7 minutes.
  • Remove from oven.
  • Reduce temperature to 300 degrees.
  • As crust bakes, heat pumpkin, 1 1/4 cups brown sugar and spices in a medium pan over medium-high heat until mixture is sputtery hot.
  • Process eggs on high speed in a blender.
  • Transfer pumpkin to a pourable container.
  • With blender running, slowly add pumpkin mixture; puree until smooth.
  • Add cream cheese, one block at a time; puree until smooth.
  • Pour mixture over crust; bake until set, about 35 minutes.
  • Meanwhile, mix sour cream, remaining 1/2 cup brown sugar and vanilla.
  • Remove cheesecake from oven.
  • Pour sour cream mixture evenly over top; carefully spread so top is completely covered.
  • Return to oven.
  • Bake to set topping, about 5 minutes longer.
  • Cool to room temperature, then refrigerate (can be made up to 2 days ahead).
  • To serve, run a knife around the pan perimeter to loosen cake.
  • Use foil handles to pull cake from pan.
  • Cut into squares (up to 15) and garnish with optional pecans.
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