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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake, by , is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Olson
Added: Wednesday, January 28, 2009


1-1/2 cups graham cracker crumbs
1/3 cup ground almonds
1/2 tsp ginger
1/2 tsp cinnamon
1/3 cup butter, melted

4 (8 oz) packages cream cheese, softened
1-1/4 cups sugar
3 tbsp brandy
3 tbsp maple syrup
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
4 eggs
1 cup canned pumpkin
1/4 cup whipping cream

2 cups sour cream
1/4 cup sugar
1 tbsp maple syrup
1 tbsp brandy
1 cup whipping cream
1/4 cup slivered almonds, toasted

Preheat oven to 425. Prepare crust by mixing together crumbs, almonds, ginger and cinnamon. Add melted butter, stirring well. Press mixture into even layer on bottom of 10-inch springform pan. Bake 10 minutes. Set aside.

Reduce oven temp to 325. For filling: in large mixing bowl beat cream cheese until smooth. Gradually add sugar, beating until fluffy and light. Add brandy, maple syrup and spices. Blend well. Add eggs, one at a time, beating thoroughly after each addition. Add pumpkin and cream mixing well. Pour mixture into prepare crust. Bake for 45 minutes. Turn off oven. DO NOT OPEN OVEN DOOR during baking time or for 1 hour after oven is turned off. Remove cake and cool.

Preheat oven to 425. For topping: beat sour cream, maple syrup, sugar and brandy. Carefully spoon over top of cake. Bake for 10 minutes. Cool completely on wire rack. Cover and chill at least 4 hours.

Before serving, whip cream, sweeten with sugar if desired, and pipe around edge of cheesecake. Sprinkle cream with toasted almonds. This cake freezes well. Serves 12.




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