Pumpkin Cheesecake
Pumpkin Cheesecake (recipe provided by my fabuLESS friend, Naomi)
First you make the crust:
For a graham cracker crust, mix with a fork or pulse in a food processor:
1 1/2 c graham cracker crumbs
6 tbs melted butter (I use smart balance)
1/4 c sugar
1/4 tsp cinnamon
Spread the mixture evenly in an 8 inch springform pan and bake at 350 for 10-15 minutes or until it is a light golden brown.
While the crust is baking, prepare the filling:
Combine:
2/3 c brown sugar
3/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp ground ginger
1/8 tsp freshly grated nutmeg
(You can take or leave the spices to your taste or just use pumpkin pie spice, but this is the most flavorful combo)
In a large bowl beat just until smooth 30- 60 seconds
1 lb. cream cheese
Gradually add the sugar mixture and beat until smooth, scraping the sides and beaters, until smooth and creamy, about 1-2 minutes. Beat in 1 at a time
2 large eggs
2 large egg yolks
Add and beat until just mixed
1 c pumkin puree (I use canned)
Scrape the batter into the crust and smooth the top. Set the pan on a baking sheet. Place a loaf or cake pan of water in the over at 350 to moisten the air. Bake for 30 minutes at 350, reduce the oven tmp to 325 and bake for 10 more minues, or until the edges are puffed but the center still looks moist and jiggles when the pan is tapped.
Meanwhile, whisk together
1 cup sour cream
1/4 c packed brown sugar
1 tsp vanilla
Scrape on top of the hot cake and tilt the pan to spread evenly. Return to the oven for 7 minutes. Place the pan on a rack and cover the pan and rack with a large inverted bowl or pot so the cake cooks slowly. Cover and refridgerate for at least 6 hours, pref. 24 before serving.
(may be made with a nut crust if you need a gluten free cake)
Taken from The Joy of Cooking
