I really wish I could take credit for this recipe. I’ve been making it for so many years that it feels like mine. I mean when you’ve had something be a part of your holiday traditions longer than your children, that’s got to be something. And as often as I like to put my own twist on things, this recipe remains untouched – because it’s perfect every time, just the way it is. It’s creamy and luscious and sweet and seasonal with the pumpkin… so without further ado: From Better Homes and Gardens’ Test Kitchen Favorites:

As organic as possible: (ok, there’s my twist)

1 1/2 cups graham cracker crumbs (about 20 squares)

1/3 cup sugar

3 Tbsp butter, melter

2 – 8 oz packages cream cheese, softened

1 cup half-and-half or light cream

1 cup canned pumpkin

3/4 cup sugar

3 Tbsp all-purpose flour

1 1/2 tsp vanilla

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp salt

4 eggs

1 – 8 oz carton dairy sour cream

1/2 tsp vanilla

1. For crust, combine crumbs, the 1/3 cup sugar, and melter butter. Press onto bottom and about 2 inches up sides of an ungreased 9-inch springform pan. Bake in a 325°F oven for 5 minutes; set aside.
2. For filling, in a large mixing bowl beat cream cheese, half-and-half, pumpkin, the 3/4 cup sugar, flour, the 1 1/2 teaspoons vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth. Add eggs, beating on low speed just until combined.
3. Spoon filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in a 325°F oven for 1 hour or until center appears nearly set when gently shaken.
4. Combine the sour cream, the 2 tablespoons sugar, and the 1/2 teaspoon vanilla; spread over cheesecake. Bake 5 minutes more.
5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours up to 24 hours. Makes 16 servings.

To store cheese cake: Cover tightly with plastic wrap. Chill in refrigerator for up to 3 days. Or seal a whole cheesecake or individual pieces in a freezer bag, in an airtight container, or wrapped in heavy foil. Freeze a whole cheesecake for up to a month and pieces for up to 2 weeks. To serve, loosen the covering slightly. Thaw a whole cheesecake in the refrigerator for 24 hours. Thaw individual pieces at room temperature 30 minutes.

You’re welcome! Have a great weekend!

Pumpkin Cheesecake

October 30, 2015

by Sadie's Nest

Category Recipes

Ingredients

• 1 1/2 cups graham cracker crumbs (about 20 squares)
• 1/3 cup sugar
• 3 Tbsp butter, melter
• 2 - 8 oz packages cream cheese, softened
• 1 cup half-and-half or light cream
• 1 cup canned pumpkin
• 3/4 cup sugar
• 3 Tbsp all-purpose flour
• 1 1/2 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 4 eggs
• 1 - 8 oz carton dairy sour cream
• 1/2 tsp vanilla

Instructions

1. For crust, combine crumbs, the 1/3 cup sugar, and melter butter. Press onto bottom and about 2 inches up sides of an ungreased 9-inch springform pan. Bake in a 325°F oven for 5 minutes; set aside.
2. For filling, in a large mixing bowl beat cream cheese, half-and-half, pumpkin, the 3/4 cup sugar, flour, the 1 1/2 teaspoons vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth. Add eggs, beating on low speed just until combined.
3. Spoon filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in a 325°F oven for 1 hour or until center appears nearly set when gently shaken.
4. Combine the sour cream, the 2 tablespoons sugar, and the 1/2 teaspoon vanilla; spread over cheesecake. Bake 5 minutes more.
5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours up to 24 hours. Makes 16 servings.
6. To store cheese cake: Cover tightly with plastic wrap. Chill in refrigerator for up to 3 days. Or seal a whole cheesecake or individual pieces in a freezer bag, in an airtight container, or wrapped in heavy foil. Freeze a whole cheesecake for up to a month and pieces for up to 2 weeks. To serve, loosen the covering slightly. Thaw a whole cheesecake in the refrigerator for 24 hours. Thaw individual pieces at room temperature 30 minutes.

Tags

cheesecake,

cream cheese,

dessert,

ginger,

graham cracker crust,

nutmeg,

pumpkin,

sour cream,

vegetarian

https://sadiesnest.com/pumpkin-cheesecake/