Wednesday, November 3, 2010
Pumpkin Cheese Cake
from my sweet daughter in law
1 1/2 cups graham cracker crumbs
1/3 cup butter-- melted
1/4 cup honey
You can make this crust in your food processor fast. First put the graham crackers and make fine crumbs. Add the other ingredients!
24 ounces cream cheese -- softened
1 cup granulated raw sugar (can substitute Xagave click here)
1/4 cup packed brown sugar
1 3/4 cups solid pack pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons cinnamon
1/2 teaspoon ground nutmeg
2 cups sour cream -- room temperature
1/3 cup granulated raw sugar (can substitute Xagave click here)
1 teaspoon vanilla extract
Crust: Press onto bottom and 1" up side of 9" spring-form pan. Bake in preheated 350 degree oven for 6-8 min. Do not allow to brown. Cool on wire rack for 10 min.
Cheesecake: Beat cream cheese and sugars in Bosch bowl with gourmet whips until fluffy. Beat in eggs, pumpkin and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust.
Bake at 350 degrees for 55-60 min., until edge is set but center still moves slightly.
Topping: Combine sour cream, sugar and vanilla. Spread over surface of warm cheesecake. Bake for an additional 5 min. Cool on wire rack. Chill for several hours or overnight. Remove side of spring-form pan before serving.