Recipe by Jaime Burris
This is pretty much the Betty Crocker recipe, but I've changed it up just a little bit and it uses fresh pumpkins!
- 2 cups pie pumpkin
- 2 cups graham cracker crumbs
- 1 1⁄2 cups brown sugar
- 1⁄2 cup low-fat butter
- 16 ounces reduced-fat cream cheese (one third less fat)
- 1 (8 ounce) package cream cheese
- 1⁄2 cup low-fat sour cream
- 2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon clove
- 3 eggs
- 1 cup sugar
- 3 tablespoons water
Directions See How It's Made
- Cut pumpkin in half. Scoop out seeds and strings. Place cut sides down on a greased cookie sheet. Bake at 350 for 30-45 min or until skin pierces easily with a fork.
- When the pumpkin is cool, scoop out flesh and mash. Put the pumpkin in the refrigerator while you make the rest of the cheesecake.
- For the cheesecake.
- Combine gram cracker crumbs and ½ cup packed brown sugar. Add melted butter and mix well. Press crumb mixture into a 9 inch spring form pan. Refrigerate for 20 minute.
- Mix together cream cheese and sour cream. Add spices, 1 cup brown sugar and eggs. Mix together well. Add pumpkin.
- Pour mixture into crumb pan. Bake at 300 degrees for 1-1/2 hours or until center shows cooked threw with the tooth pick test.
- Place in refrigerator for 3 hours.
- In a saucepan combine sugar and water. Constantly stir until sugar is dissolved. Bring sugar water to a boil. Watch closely because it will burn fast. Cook until you get a light golden color. Remove from heat. Let set 1-2 min until starts to thicken a bit. Stir with fork. Using fork, drizzle over cake quickly before the sugar hardens.
- Cake will keep for 48 hours.
- If you would like to make mini cakes instead of one big one:.
- Press the ginger crumb mixture into 30 muffin tins. Place the tins in the refrigerator while you make the cake batter.
- Scoop about 1/2 cup of cake mixture into each tin.
- Bake at 300 degrees for 30-45 min or until center is cooked through.