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 Posted: Sun Dec 27, 2009 8:27 am
from BettyCrocker.com. ^^
I made this a couple of years ago for Thanksgiving dinner, and then again this past Thanksgiving. The first time I made it I spilled half the cheesecake batter before I put the pumpkin in... @_@ It still turned out all right, though. Everyone loves my cheesecake! Thanks, Betty.
... Last time I made it I overcooked it a little. It was still tasty, but a bit dry. So pay attention while baking it, yah?
Prep Time: 20 min
Total Time: 8 hours 45 min
Makes: 16 servings
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Crust
1 3/4 cups graham cracker crumbs (about 24 squares)
2 tablespoons granulated sugar
1/2 cup butter or margarine, melted
Filling
1/4 cup Gold Medal® all-purpose flour
2 teaspoons pumpkin pie spice
2 tablespoons brandy, if desired
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs
1. Heat oven to 325°F. Grease 9-inch springform pan with shortening. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
2. Meanwhile, in another small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
3. Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
4. Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
5. To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.
High Altitude (3500-6500 ft): Decrease butter for crust to 1/4 cup. Before heating oven, place small baking pan filled with 1 to 2 cups water on oven rack below center rack to help prevent cheesecake from cracking (leave pan in oven while cooling cheesecake). Heat oven to 350°F.
- - - - -Nutrition Information:
1 Serving: Calories 430 (Calories from Fat 260); Total Fat 29g (Saturated Fat 16g, Trans Fat 1g); Cholesterol 145mg; Sodium 290mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 29g); Protein 7g Percent Daily Value*: Vitamin A 110%; Vitamin C 0%; Calcium 8%; Iron 10% Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 5 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet
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Posted: Sun Dec 27, 2009 3:58 pm
I love pumpkin pie. Maybe a pumpkin cheesecake would be ok too! I kinda giggled at the nutritional content. I thought to myself, it's a dessert, who cares if it'll turn you into a blimp! xd
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Posted: Sun Dec 27, 2009 4:12 pm
Oh, you should try it! It works really well. =3
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