Pumpkin Cheesecake

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📖 Joy of Cooking

🥘 Ingredients

Crumb Crust made with graham crackers
1
Nut Crust made with pecans(alternative)
1
brown sugar
2/3 c
canned or cooked pumpkin
1 c
cinnamon
3/4 tsp
cloves
1/4 tsp
cream cheese
1 lb
egg yolks
2 large
eggs
2 large
ginger
1/4 tsp
light brown sugar
1/3 c
nutmeg
1/8 tsp
sour cream
1/2 c
vanilla
1 tsp

🍳 Cookware

cake pan
small bowl
large bowl

1

Prepare and bake in an 8-inch springform or cake pan Crumb Crust made with graham crackers or Nut Crust made with pecans(alternative) .

Crumb Crust made with graham crackers: 1, Nut Crust made with pecans(alternative): 1
2

Let cool. Have all ingredients at room temperature, about 70°F. Place a loaf pan or cake pan filled with hot water in the oven to moisten the air. Preheat the oven to 350°F.
3

Combine in a small bowl : 2/3 cup packed brown sugar , 3/4 teaspoon ground cinnamon , 1/4 teaspoon ground cloves , 1/4 teaspoon ground ginger , and 1/8 teaspoon grated or ground nutmeg .

brown sugar: 2/3 c, cinnamon: 3/4 tsp, cloves: 1/4 tsp, ginger: 1/4 tsp, nutmeg: 1/8 tsp
4

Beat in a large bowl just until smooth, 30 to ⏱️ 60 seconds cream cheese .

cream cheese: 1 lb
5

Scrape the sides of the bowl and the beaters well. Gradually add the sugar mixture and beat until smooth and creamy, 1 to ⏱️ 2 minutes . Beat in one at a time until well blended, scraping the sides of the bowl and the beaters after each addition: 2 large eggs and 2 large egg yolks Add and beat in just until mixed 1 cup canned or cooked pumpkin

eggs: 2 large, egg yolks: 2 large, canned or cooked pumpkin: 1 c
6

Scrape the batter into the crust and smooth the top. Set the pan on a baking sheet. Bake for ⏱️ 30 minutes at 350°F, then reduce the oven temperature to 325°F and bake until the edges of the cheesecake are puffed but the center still looks moist and jiggles when the pan is tapped, 10 to ⏱️ 15 minutes more. Meanwhile, whisk together until well blended: 1/2 cups sour cream , 1/3 cup packed light brown sugar , and 1 teaspoon vanilla

sour cream: 1/2 c, light brown sugar: 1/3 c, vanilla: 1 tsp
7

Scrape on top of the hot cake and smooth with a spatula. Return to the oven for ⏱️ 7 minutes . Remove the pan to a rack and cover the pan and rack with a large inverted bowl or pot so that the cake cools slowly. Let cool completely before unmolding. Cover and refrigerate for at least 6 hours, preferably 24 hours, before serving.