Fresh Pumpkin Cheesecake
"This recipe changed our family's Thanksgiving meal FOREVER! I have replaced the traditional pumpkin pie with this cheesecake. The original recipe came from the Dixie Crystals Light Brown Sugar box in 2002. I made minor changes to enhance the flavor of this delectable cheesecake."
- Ready In:
- 8hrs
- Ingredients:
- 14
- Yields:
-
1 cheesecake
- Serves:
- 8
ingredients
-
CRUST
- 1 (6 ounce) package Zwieback toast, crushed
- 1⁄4 cup light brown sugar
- 6 tablespoons butter or 6 tablespoons margarine
-
FILLING
- 3 (8 ounce) packages cream cheese, softened
- 1⁄2 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 1 cups pumpkin, cooked, drained WELL & mashed or (15 ounce) can pumpkin
- 1 3⁄4 teaspoons pumpkin pie spice
- 1 tablespoon vanilla extract
- 1⁄4 cup heavy cream
-
NUTTY TOPPING
- 6 tablespoons butter or 6 tablespoons margarine
- 1 cup light brown sugar
- 1 cup pecans or 1 cup walnuts, coarsely chopped
directions
- Make ahead. This needs to chill at least overnight for best quality.
- CRUST. Toss crust ingredients together.
- Press firmly and evenly over bottom only of lightly buttered 9-inch springform pan.
- Chill.
- FILLING. Preheat oven to 350 degrees.
- Beat cream cheese until very smooth.
- Gradually add sugars, beating until well mixed.
- Add eggs, one at a time.
- Add pumpkin, spice, vanilla and cream, and mix well.
- Pour into prepared pan.
- Bake in a 350-degree oven for 1 hours and 40 minutes (Ovens vary, so check every 10 minute after baking for 1 1/2 hours.).
- Cool cake, then refrigerate several hours or overnight.
- TOPPING. Combine butter with sugar in small saucepan. Over low heat, stir until sugar is dissolved. Do not overheat.
- Pour and spread over center of cooled cheesecake, leaving about 1/2 inch margin around.
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Reviews
-
This was my first foray into cheesecake. Once in the oven it ended up rising quiet a bit. It fell as it cooled but now the top is kind of brown and puffy along the edge. From some internet research I think I over-mixed it, concerned with making it really smooth. SO, word to the wise - don't over mix!
Tweaks
-
I also used crushed graham cracker instead of the toast since I already had some.
RECIPE SUBMITTED BY
I am a Navy spouse currently living in Sicily, a land that is very picturesque, simple and agrituristic. Tennessee is my birthstate, so Sicily is just my style!
I work for the Love of My Life & four children, as their homeschool site teacher. I enjoy cooking, reading, sewing, crocheting, various outdoor sports and activities, and most of all, serving others. I thrive on a hearty appetite! (That makes my husband and me a perfect pair! I enjoy cooking. He enjoys eating!)
One of my biggest pet peeves is food on schoolwork/paperwork!
When I grow up, I'd like to own a B&B. I prefer to create my own recipes from foods & spices that I enjoy, but my favorite cookbook is one I inherited from my Mother-in-law, "The Good Housekeeping Illustrated Cookbook."
Each day I strive to seek & participate in God's will for my life, which I believe is serving my family, homeschooling and preparing my children to live for Christ. Although I do not always meet God's standard, my passion is to become the Proverbs 31:10-31 woman, as King Lemuel's mother was, exhibiting the wisdom of the Titus 2:3-5 woman.
