Pumpkin Cheesecake
Nb persons: 16
Yield:
Preparation time:
Total time: 9 hours 15 minutes
Source: Betty Crocker Holiday Recipe Collection magazine 2008
| Crust: | |
| 1 3/4 cc. | graham cracker crumbs, (about 28 squares) |
| 2 Tb. | sugar |
| 1/2 c. | butter, melted |
| Filling: | |
| 1/4 c. | flour |
| 2 tsp. | pumpkin pie spice |
| 2 Tb. | brandy, if desired |
| 1 can (15 oz.) | pumpkin |
| 4 (8 oz.) pkg. | cream cheese, softened |
| 1 c. | packed brown sugar |
| 2/3 c. | sugar |
| 5 | eggs |
| opt. | whipped topping |
Heat oven to 325 degrees. Wrap outside bottom and side of 9" springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake crust 8-10 minute or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
In a 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 eggs, one at a time, just until blended.* Gradually beat in pumpkin mixture until smooth. Pour over crust.
Bake one hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn off oven; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run knife around edges of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
Run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store cheesecake covered in refrigerator.
Note: *To help prevent cracks in cheesecake, don't overbeat the cream cheese mixture once the eggs are added.
Each serving=430 calories
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