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Monday, December 15, 2008

I will never make another pumpkin pie.

You won't either if you try this recipe over the holidays.

Pumpkin Cheese Cake
Preheat oven to 350

Crust in a 9 inch spring form pan
1 3/4 cup of mixed graham cracker and ginger snap crumbs
3T. light brown sugar
1/2 t. ground cinnamon
1 stick melted butter

3 eight ounce pk cream cheese at room temp.
1 15 ounce can pumpkin puree
3 eggs and 1 yolk
1 1/2 c. sugar1/4 c. sour cream
1 1/2 t. pumpkin pie spice
2 t. all purpose flour
2 t. vanilla-

Combine crust ingredients in a bowl and press into 9 in. spring form pan.
Beat cream cheese until smooth, add pumpkin, eggs , sour cream, sugar, and spice.
Blend, add flour and vanilla, and beat until well combined.
Pour into crust and spread evenly.
Bake one hour and 350 F.
Remove and let stand 15 minutes.
Cover with plastic wrap and refrigerate at least 4 hours

I had never made a cheese cake before because I didn't have a spring form pan. But I went out a few weeks ago with buying one on my mind. I found a set of 3 spring form pans at Big Lots for 7 bucks. The recipe is my variation of Paula Deen's recipe. She uses separate spices instead of pumpkin pie spice and plain graham crackers. I changed it to half graham and half ginger snaps for the crust.

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