Side Pannel
Pumpkin Cheesecake - Southern Living
Pumpkin Cheesecake - Southern Living
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 2 c Crushed gingersnaps (about
- -40 cookies)
- 1/4 c Firmly packed light brown
- -sugar -- divided
- 1/4 c Butter or margarine; melted
- 3 pk Cream cheese; (8-oz)
- -softened
- 2 tb All-purpose flour
- 1 cn Pumpkin; (15-oz)
- 1 cn Sweetened condensed milk;
- -(14-oz)
- 3 lg Eggs
- 1 tb Vanilla extract
- 1/2 ts Ground cinnamon
- 1/4 ts Ground allspice
- 1 1/2 c Sour cream
Directions
Recipe by: Southern Living Magazine
Combine crumbs, 3 tablespoons brown sugar, and butter. Press on bottom of a
9-inch springform pan. Set aside. Beat cream cheese and flour at medium
speed with an electric mixer until creamy. Add pumpkin and next 5
ingredients. Pour into prepared crust. Bake at 350 for 30 minutes. Reduce
oven temperature to 225, and bake 1 hour. Cool on a wire rack 5 minutes.
Combine sour cream and remaining 1 tablespoon brown sugar; spread over
cheesecake. Bake 5 more minutes. Cool on a wire rack 30 minutes; cover and
chill overnight.
NOTE: To reduce fat and calories, you can substitute reduced-fat cream
cheese, light sour cream, low-fat sweetened condensed milk, and 3/4 cup egg
substitute for 3 eggs.
Combine crumbs, 3 tablespoons brown sugar, and butter. Press on bottom of a
9-inch springform pan. Set aside. Beat cream cheese and flour at medium
speed with an electric mixer until creamy. Add pumpkin and next 5
ingredients. Pour into prepared crust. Bake at 350 for 30 minutes. Reduce
oven temperature to 225, and bake 1 hour. Cool on a wire rack 5 minutes.
Combine sour cream and remaining 1 tablespoon brown sugar; spread over
cheesecake. Bake 5 more minutes. Cool on a wire rack 30 minutes; cover and
chill overnight.
NOTE: To reduce fat and calories, you can substitute reduced-fat cream
cheese, light sour cream, low-fat sweetened condensed milk, and 3/4 cup egg
substitute for 3 eggs.
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