Sour Cream Pumpkin Cheesecake Recipe
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The months of Septmeber, October and November are the offical beginnings of the Fall season. With them come the holidays; which always bring out the cook in people.
Many folks, who might never spend more than a few minutes in the kitchen (heating up a microwave dinner or a can of store-bought chili), can find themselves spending hours at a time whipping up grand collection holiday confections and treats, like brownies or divinity.
There is nothing wrong with that sudden interest in the kitchen at all; many of us remember those days of yore where, as children running thought he house (planning our Halloween costumes or filling out our Christmas lists), the house was filled with lovely scents of cakes, cookies, pies and all manner of holiday specific treats--You can always find your inner chef in the fall.
Years ago, I took up the reins of family cook for the holidays. I always love to experiment with holiday desserts; whether it’s cookies or cakes or my favorites: pumpkin pie and cheesecake. I though it would be interesting to mix the two of them together and then I could have the best of both worlds.
The following is a recipe for a Sour Cream Pumpkin Cheesecake. You don’t have to add the sour cream if you don’t like it, and you can add your own mixture of spices (if you have a favorite recipe for pumpkin pie, your chosen mixture of spices can be different from other recipes; I'm sure that they will work fine in this recipe).
Either way, this is a great dessert for the holidays or anytime of the year. Enjoy!
16 ounce (or 2 cups) plain graham crackers (9 4-sectioned graham crackers squares)
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon white sugar
1/2 teaspoon cinnamon
¼ teaspoon ginger
16 ounce(2 cups) bars cream cheese
3 egg yolks
1 cup white sugar
1/2 cup (4 ounces) sour cream
1 cup (8 ounces) pumpkin mash
1/2 to 1 tablespoons cinnamon (by preference)
1 teaspoon ginger
½ teaspoon nutmeg or 1/2 teaspoon allspice (or 1/4 teaspoon of nutmeg and 1/2 teaspoon of allspice mixed together)
1/8 teaspoon cloves
(Use a 9-inch springform pan placed on a cookie sheet)
Do you prefer plain pumpkin pies or specialty pie and cakes?
1.Preheat the oven to 325 degrees F.
2.In a Food Processor combine the graham crackers,1 tablespoon of white sugar, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground ginger and the half-stick of melted unsalted butter.
3.Pulse the mixture until it is well incorporated.
4.Press crust mixture into a 9-inch springform pan and place it on a cookie sheet.
5.In the same Food Processor (you can leave any left over crumbs in it, it will just add to the texture of the cheesecake) add all the sour cream, cream cheese, sugar, spices, eggs, egg yolks and the pumpkin mash.
6.Mix all of it together until all the ingredients are well blended.
7.Pour the cheesecake batter into the graham cracker lined springform pan.
8.Place the cheesecake in the pie pan (on the cookie sheet) in the 325 degree F oven.
9.Set your timer for 45 minutes (you will actually bake it for one hour, but you’ll want to check on it at the 45 minutes mark).
10.Check on the cake, at the 45 minute mark, to see if the center looks set or to make sure it's not burnt. continue baking for another 15 minutes.
11.Total bake time should be 1 hour.
12.Remember, Do Not over bake the cake. It might look underdone at one hour, but custard pies and cakes (or most foods for that matter) continue cooking after they are removed from the oven; this is known as "carry over".
13.Let the cheesecake cool for at least 2 hours before placing it in the refrigerator for at a minimum of 8 hours (to overnight / 24 hours) before serving.