Pumpkin Harvest Cheesecake

Pumpkin Harvest Cheesecake

SheKnows
  • Prep: 15 min
  • Cook Time: 1 hr
  • Total: 1 hr 15 min
  • Serving: 12

A generous slice of Pumpkin Harvest Cheesecake is welcome after a tumble in the fall leaves.

Ingredients

  • 1 cup graham crackers crumbs
  • 1 cup plus 1 tablespoon sugar
  • 6 tablespoons butter, melted
  • 2, 8 ounce packages cream cheese, softened
  • 1, 16 ounce can pumpkin
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1 pint sour cream
  • 1 teaspoon vanilla
  • 1/2 cup whipping cream, chilled
  • sliced almonds, toasted for garnish

Directions

  1. Preheat oven to 350 degrees F.
  2. Mix crumbs with 1 tablespoon sugar. Combine crumbs and butter. Press into flat bottom of a springform pan and chill.
  3. Beat cream cheese and 3/4 cup sugar until well blended. Beat in pumpkin and spices. Add eggs one at a time, beating well after each. Pour into prepared crust. Bake for 50 minutes.
  4. Remove cake and raise oven temperature to 400 degrees F. Mix sour cream, remaining 1/4 cup sugar and vanilla. Spread over filling. Return to oven and bake for 8 minutes. Cool cake on rack. Remove sides of pan. Chill.
  5. Whip cream before serving. Pipe a border of whipped cream around cake and garnish with almonds.

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