| Pumpkin Cheesecake Crumb Crust 1 cup graham-cracker crumbs 3 T butter or margerine, melted 2 T sugar Pumpkin Filling 2 pkg. (8 ounces) cream cheese, softened 1 1/4 cup sugar 1 can (15 ounces) pure pumpkin, (not pumpkin pie mix) 3/4 cup sour cream 2 tsp. vanilla or 2 T bourbon 1 tsp. cinnamon 1/2 tsp. allspice 1/4 tsp. salt 4 large eggs Sour-Cream Topping 1 cup sour cream 3 T sugar 1 tsp. vanilla Preheat oven to 350 degrees F. Tightly wrap outside of a 9 inch springform pan with heavy duty foil to prevent leakage when baking in water bath later. Stir graham cracker crumbs, melted butter and sugar until moistened. With your hand, press mixture onto bottom of pan. Bake for 10 minutes. Cool completely in pan on wire rack. |
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| In a large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake for 1 hour 10 minutes or until center barely jiggles. Meanwhile, prepare Sour Cream Topping: In a small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer. |
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| Remove from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool completely. Cover and refrigerate at least 6 hours or overnight, until well chilled. Remove side of pan to serve. |
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