Pumpkin Cheesecake

I make this once a year, every year, for Thanksgiving and it doesn’t disappoint. Like the dinner table, the dessert table is full of pies, cakes, cookies and assorted other treats with a new entry from year to year. Regardless, pumpkin cheesecake is always there. This version isn’t as dense as a regular cheesecake since there is lots of moisture in the pumpkin (I’ve seen recipes where they drain the pumpkin or blot it with a paper towel but I don’t) so the consistency is softer and more like a firm custard. Like a regular cheesecake, you want to take this out of the oven when the center has just the slightest wobble. It’s perfect for Thanksgiving since it needs to be in the refrigerator for 24 hours to set which means all you have to do on Thanksgiving is serve it. Also, unlike a regular cheesecake, there’s no need to cook this in a water bath to prevent cracks as the sweet sour cream topping covers them.

INGREDIENTS

For the Crust

1 cup                                 Graham cracker crumbs

1/4 cup                             Granulated sugar

4 tbs                                  Butter, melted and cooled

For the Filling

1 15 oz can                      Solid pack pumpkin

4                                         Eggs

1 1/2 tsp                           Cinnamon

1/2 tsp each                    Freshly grated nutmeg, ground ginger and salt

3 (8-ounce) pkgs           Cream cheese, room temperature, cut into pieces

1 1/4 cup                          Granulated sugar

2 tbs                                  Heavy cream

1 tbs                                  Cornstarch

1 tsp                                  Vanilla

For the Topping

1 16 oz container         Sour cream

3 tbs                                  White sugar

DIRECTIONS

In a bowl combine the graham cracker crumbs and the sugar, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a 9-inch springform pan. Chill for at least an hour.

Preheat your oven to 350^..  In a bowl, whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger, salt, and sugar. In a large bowl of an electric mixer with the whisk attachment, cream together the cream cheese and sugar, beat in the cream, cornstarch, vanilla, and the pumpkin mixture. Mix the filling until it is smooth (otherwise you will have little white specs of cream cheese in your cheesecake!).

Remove the springform pan from the refrigerator and place on a lined cookie sheet (since there is better in crust, you may get a little butter leakage when you bake).  Pour the filling into the crust, bake the cheesecake for 50 to 60 minutes, or until the center is just set (depending on your oven). Remove and let it cool in the pan on a rack for about 10 minutes.  The cheesecake may crack but no worries as the topping with cover that.

In a small bowl, combine the sour cream and sugar and gently pour onto the cheesecake making sure to cover the entire cake.  Let the cheesecake cool in the pan and place in the refrigerator overnight (I usually just put a plate on top to cover).  When you are ready to serve, remove from the springform pan and enjoy!