pumpkin cheesecake

[amazongold]

Perfectly Simple Pumpkin Cheesecake

6 tbs butter 16 oz sour cream
¼ cup sugar 1 tsp vanilla extract
7 to 8 whole graham crackers optional: toasted or candied pecans

15 oz pure pumpkin
1 ¼ cups plus ½ cup dark brown sugar
1 tsp ground ginger
½ tsp cinnamon
1/8 tsp ground nutmeg, ground allspice
4 large eggs
1 ½ lb cream cheese, room temp

Adjust oven rack to middle position, heat oven to 375°. Heat butter and sugar in saucepan until butter melted. Line bottom of 9 x 13 cake pan with foil so it hangs over long sides of pan (handle). Arrange graham crackers over foil lined pan bottom, cutting the final few with a knife so they will 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 temp to 300°. (I use the usual graham-racker crumb mixture to make the crust, as that is what I am used to)

As crust bakes, heat pumpkin, 1 ¼ cups brown sugar, and spices in 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. (I think using a mixer on high speed will work as well as a blender, plus gives you more room)

Meanwhile, mix sour cream, remaining ½ 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 temp, 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.

Serves 12-15; nutrition based on 15 servings: 433 calories, 7 g protein, 39 g carbs, 29 g fat (17 g saturated), 0.7 g fiber, 168 g sodium.

[jzgrlduff]

Mmmm, one of my favorites. Thanks, Jackie!!

[MidwestGirl]

Sounds yummy!!