Serves: 16 servings
Total time: 8 hours 45 minutes
2 tablespoons granulated sugar
½ cup butter or margarine, melted
¼ cup all-purpose flour
2 teaspoons pumpkin pie spice
2 tablespoons brandy
1 can (15 oz) pumpkin puree
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
⅔ cup granulated sugar
- Heat oven to 325°F.
- To prepare the crust: Grease 9-inch springform pan with shortening. Wrap foil around pan to catch drips. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
- Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, brandy and pumpkin together until well blended; set aside.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and ⅔ cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
- Pour filling over crust.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
- Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
- To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Top with crown of whipped cream.
- Store covered in refrigerator.
Be careful to buy pumpkin puree NOT pie mix or filling. There is a difference. Pumpkin puree is pumpkin that has been cooked and pureed until it is smooth. Pumpkin pie mix or filling contains pumpkin puree that has been sweetened and flavored.
To prevent cracks in the cheesecake, don’t overbeat the cream cheese mixture once the eggs are added.
Also, using a cookie sheet filled with water on the rack below the cheesecake; the steam helps prevent cracking and allows the cake to bake more evenly.
When serving, sprinkle a little pumpkin pie spice over the whipped cream.
If desired, garnish with pecans.
Serving size: 1 sliceCalories: 430
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