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Pumpkin-Cinnamon Cheesecake
Serves 12 |
A fall favorite in sweet form.
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Ingredients:
| 2 cups crushed vanilla wafers |
| 1/3 cup finely chopped pecans |
| 3 tablespoons brown sugar, firmly packed |
| 1 stick butter, melted |
| 1 1/2 cups granulated sugar |
| 16 oz. Neufchatel cheese |
| 1 cup pumpkin, canned, solid-pack |
| 1/2 cup sour cream |
| 1/8 teaspoon ginger, ground |
| 1/8 teaspoon cinnamon, ground |
| 4 eggs |
| Whipped topping, for garnish |
Directions:
- Preheat oven to 350° F.
- In a medium bowl, mix together vanilla wafers, pecans, brown sugar and butter. Press wafer mixture into the bottom and 2 inches up sides of a 9-inch springform pan.
- In a large bowl, beat sugar and cheese on medium speed with an electric mixer until well-blended. Add pumpkin, sour cream, ginger and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
- Pour filling into crust, and set on a baking sheet. Bake until center is almost set, about 1 hour and 30 minutes.
- Run knife around rim of pan to loosen cheesecake. Cool cheesecake on wire rack before removing rim of springform pan. Refrigerate at least 4 hours or overnight.
- Slice and serve with whipped topping. Store any leftovers in refrigerator.
| Cooking Method: | Bake |
| Course: | Dessert |
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