If you want to WOW the family at the Thanksgiving Day meal, make this fantastic combination of two American favorites: A New York Style Cheesecake with a Pumpkin Pie twist. This yummy cake has the velvety smooth texture of a lovely cheesecake combined with a subtle flavor of pumpkin. Bring this over and listen to the family rave about this different Thanksgiving Dessert!
Crust:
2 cups graham cracker crumbs
1/4 cup light brown sugar
1/2 tsp ground cinnamon
6 ounces melted salted butter (1 1/2 sticks)
Filling:
24 ounces cream cheese — at room temperature (3 packages)
15 ounces pureed pumpkin (1 can)
3 eggs
1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp fresh ground nutmeg
1/8 tsp ground cloves
2 Tbl all-purpose flour
1 Tbl vanilla extract
1 Maple Bourbon Whipped Cream
Method:
- Preheat oven to 350 degrees F.
- Prepare a 9-inch cake pan with pan spray and lined with parchment on the bottom and sides. Set aside.
For crust:
- In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into the prepared pan. Set aside.
For filling:
- In a stand mixer, beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, spices, flour and vanilla. Beat together until well combined.
- Pour into crust and spread out evenly. Place pan in a water bath (larger pan filled halfway up the cake pan. Bake in the water bath for about 90 minutes until the cheesecake is set.
- Remove from the oven and let sit until thoroughly cooled (about an hour). Cover with plastic wrap and refrigerate for 4 hours (preferably overnight).
- Remove from the cake pan by inverting on a flat platter and then flipping it over again. Slice and serve with the Maple Bourbon Whipped Cream.
Servings: 12
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 1 hour and 30 minutes
Tips
Top with crumbled ginger snap cookies.