Category Archives: Cook

Pumpkin Cheesecake

Graham Cracker Crust

Ingredients

  • 1 1/2 C graham cracker crumbs (Schär makes gluten-free graham crackers)
  • 1/4 C granulated sugar
  • 1/2 C warm melted butter

Directions

  1. Combine all ingredients and mix thoroughly using fingers or fork until well blended and moist.
  2. Grease 3/4 way on sides and entire bottom of a 9″ loose bottom round pan (without tube) with 2 ts unsalted shortening. Cover sides of pan with about 1 C of crumb mixture, having it come up to about 1″ from top of pan, and press down with back of spoon. Alternately (for bars), line a square pan with parchment paper, leaving enough overhang so that the cheesecake can be lifted out by the paper once baked.
  3. Pour rest of crumb mixture into bottom of pan, and using spoon, press down until smooth and compact. Refrigerate while preparing filling.

Pumpkin Cheesecake

Ingredients

  • 1 lb cream cheese (allow to sit at room temperature for 2 hours)
  • 1/2 C granulated sugar
  • 3 medium eggs or 2 very large ones (1/2 C)
  • 1 ts vanilla
  • 1/2 C pumpkin puree
  • 1 ts cinnamon
  • 1/2 ts ground ginger
  • 1/4 ts ground cloves

Directions

  1. Combine all ingredients one at a time, and with electric mixer or heavy wooden spoon beat until smooth, about 2 – 3 minutes.
  2. Pour first part of filling into crust; spread until smooth and uniform. Bake in preheated oven at 375 F for 25 minutes or until a toothpick comes out clean.
  3. Remove from oven, place on cake rack, and let stand at room temperature for about 15 minutes.

Sour Cream Topping

Ingredients

  • 1 pt commercial sour cream
  • 1/4 C granulated sugar
  • 1 ts vanilla

Directions

  1. With a spoon mix these ingredients only until well blended.
  2. When cheesecake has cooled for 15 minutes, with a large spoon gently pour sour cream topping over cooled first layer, starting from side to center. Spread evenly, as gently as possible to avoid disturbing the cheesecake layer. Bake in 375 F oven about 10 minutes.
  3. Remove from oven and let stand in room temperature on cake rack for 5-6 hours, or until absolutely cold before removing cake from pan. When cold, go around sides of cake with a spatula or dinner knife, and remove cake carefully.

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