Pumpkin cheesecake
Chatelaine
* PLUS Refrigeration Time: 360 minutes, Baking Time: 120 minutes
Ingredients
-
2 tbsp
granulated sugar
-
3 tbsp
butter
, melted
-
4
eggs
-
2 250-g pkgs
regular
cream cheese
, at room temperature
-
1 cup
18%
cream
-
3/4 cup
granulated sugar
-
3 tbsp
all-purpose
flour
-
1 tsp
vanilla
-
1 tsp
cinnamon
-
1/2 tsp
ground
ginger
-
1/2 tsp
nutmeg
-
1 cup
canned
pumpkin purée
, not pie filling
-
1 cup
regular
sour cream
-
2 tbsp
granulated sugar
-
1/2 tsp
vanilla
Instructions
- Preheat oven to 325F (160C). In a medium-size bowl, stir graham crumbs with 2 tablespoons sugar until blended. Then, stir in butter. Press mixture firmly into bottom of a 9-inch (23-cm) springform pan. Bake in centre of preheated oven until edges are lightly browned, about 5 minutes. Cool on a rack while continuing with recipe.
- Separate eggs, placing yolks in a large bowl and whites in a small bowl. Beat yolks with cream cheese. Then, beat in cream, 3/4 cup sugar, flour, 1 teaspoon vanilla and spices until smooth. Beat in pumpkin.
- Then, using an electric mixer, beat whites until soft peaks form when beaters are lifted. Fold whites into pumpkin mixture until no white streaks remain. Pour evenly over warm crust. Smooth top. Bake in centre of oven for 1-1/2 hours or just until top is slightly firm to the touch.
- While cheesecake is baking, stir sour cream with 2 tablespoons sugar and 1/2 teaspoon vanilla. Spread sour cream mixture over top of warm cheesecake. Return to oven and bake for 8 to 10 more minutes or until sour cream appears set.
- Remove cake from oven and immediately run a knife around inside of pan to prevent cracking. Without removing sides, place pan on a cooling rack. When cool, refrigerate for several hours, preferably overnight for best flavour. Cheesecake will keep well, refrigerated, for up to 2 days.
Nutrition (per serving)
- Calories
- 401,
- Protein
- 7.9 g,
- Carbohydrates
- 3 g,
- Fat
- 27 g,