Author: Canadian Living

My sister-law made this Pumpkin Cheesecake for thanksgiving dinner in 2008 & it's a 5 star dessert. The recipe came from about.com/southernfood.

  • Portion size 12 servings
  • Credits : Loreene Jalbert

Ingredients

  • 1 1/2 cup graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 3 tablespoons melted butter
  • 1/2 teaspoon cinnamon
  • 2 8 oz/pkg cream cheese softened
  • 1 cup whipping cream
  • 1 cup canned pumpkin purée
  • 3/4 cups granulated sugar
  • 4 Eggs separated
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract

Method

Combine first 4 ingredient for crust, press into bottom & about 2" up the sides of a 9" springform pan. Bake at 325* for 5 minutes. In a large mixing bowl, combine cream cheese with whipping cream, pumpkin, sugar, egg yolks, flour, 1 tsp vanilla, spices & salt. Beat until smooth. Beat egg whites until stiff; fold into pumpkin mixture. Spoon batter into crust. Bake at 325* for 1 hour. Combine topping; last 3 ingredients, spread over cheesecake & bake 5 minutes longer. Chill thoroughly before serving & store leftovers in refrigerator.
Share X
Food

Pumpkin Cheesecake

Login