- Home
- Special Helps
- Photo Guides
- Menu Ideas & Special Occasions
- Meal Ideas without Recipes
- Creative Food Ideas
- Appetizers
- Beverages
- Biscuits & Breads
- Breakfast
- Preserved Foods & Cheese
- Desserts
- Main Courses
- Chinese
- Mexican
- Sandwiches
- Salads & Salad Dressings
- Sauces & Gravies
- Side Dishes
- Soups, Chili & Stews
- Miscellaneous
- chickenandeggcookbook.com
8 Ounces Graham Cracker Crumbs 12 Ounces Pumpkin Puree 1/4 Cup + 1 Tablespoon Unsalted 1 Teaspoon Cinnamon -Butter, Melted 1/2 Teaspoon Ginger 2 Tablespoons Sugar 1/8 Teaspoon Clove 24 Ounces Cream Cheese, Room Temperature 2 Tablespoons Brown Sugar 1 Cup + 2 Tablespoons Sugar 3 Large Eggs 8 Ounces Sour Cream 1 Teaspoon Vanilla
Combine graham cracker crumbs, melted butter, and 1 ounce sugar. Press into baking dish and bake at 450 degrees for 5-8 minutes until edges are dark brown. You should be able to smell it in the oven.
Beat cream cheese and remaining sugar on low-medium speed until there are no lumps. Incorporate as little air as possible. Combine sour cream, pumpkin, spices, and brown sugar. Spoon into cream cheese while mixing on low. Scrape down sides of the bowl, mix again. Combine eggs and vanilla. Add to cream cheese mixture slowly until smooth. If you have any lumps, you can strain the mixture.
Pour into cooled crust and bake in a water bath at 325 degrees for 1 hour until the center looks like jello when you shake the pan or reads 150 on a thermometer. If you overbake it will crack.
2010 Recipe - Dawnell Kenney
"Dawnell's husband, Dan, who went to culinary school, sent this cheesecake to the office one day. We all really enjoyed it, and he was kind enough to share the recipe with us." - Calla Ferre
