Friday, November 11, 2011


Contributer: Katie Avra

You’ll Need:
·         1 ½  Cups graham cracker crumbs
·         1 TBS white sugar
·         4 - 5 TBS melted unsalted butter

Pumpkin Cheesecake Mixture:
·         2/3 Cup light brown sugar
·         1 tsp of pumpkin pie spice
·         ¼  teaspoon salt
·         2, 8 ounce bricks of cream cheese, room temperature
·         3 large eggs, room temperature
·         1 tsp pure vanilla extract
·         1 Cup canned pumpkin puree

Sour Cheese Topping:
·         1 Cup sour cream, room temp.
·         1 tsp pure vanilla extract
·         ¼ Cup white sugar

·         Preheat oven to 350 degrees F
·         Place the oven rack in the center of the oven.
·         Butter, or spray with a non-stick spray, an 8 inch spring form pan.  

For the Crust:
·         In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly onto the bottom of the prepared spring form pan. Bake 8-10 minutes or until set. Let cool while you make the cheesecake.

For the Pumpkin Cheesecake Mixture: 
·         In a separate bowl, stir to combine the sugar, pumpkin pie spice and salt.
·         With a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes).
·         Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes).
·         Add the eggs, one at a time, beating well (about 30 seconds) after each addition. 
·         Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.
·         Pour the filling over the crust and place the spring form pan on a baking sheet to catch any drips.
·         Place a baking dish like Pyrex, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. (This is important in making sure your cheesecake doesn’t crack.)
·         Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees
·         Continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still a little wet and jiggles when you gently shake the pan.
·         Total baking time is 40 - 60 minutes.
·         Meanwhile whisk together the sour cream, vanilla extract and sugar.
·         Spread the topping over the warm cheesecake and return the cheesecake to the oven and bake about 8 minutes to set the topping.
·        Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly.
·        Turn off the oven, leave the cheese cake in the oven for 1 hour with the door cracked open. This is another method to ensure the cake doesn’t crack.*
·         Refrigerate the cheese cake for 2-24 hours before serving.

To Serve:
·         Loosen the cake from the pan by running a sharp knife around the inside edge. Cut and serve.
·         Serves 10-12 people

Sources: Crownover, Mary. Cheesecake Extraordinaire. Taylor Publishing Company. Dallas. 1990.
*Katie’s suggestion.

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