Recipe by tmhaendel
This cheesecake is what we have for desert every thanksgiving. It is so good. Sometimes we make the cheesecake without the topping. It is good with or without it. I thought that it would not be very good but it is great.
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 2 tablespoons sugar
- 2 (8 ounce) packages cream cheese, softened
- 1 1⁄4 cups sugar
- 1 (16 ounce) can solid-pack pumpkin
- 3⁄4 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon salt
- 4 large eggs
Sour Cream Topping
- 1 cup sour cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
Directions See How It's Made
- Preheat oven to 350 degrees. In a 9 x 3 inch spring form pan stir the crust items together. Press mixture on bottom of pan.
- Tightly wrap outside of pan with heavy duty foil.
- Bake crust 10 minutes, then cool completely on wire rack.
- In a large bowl with a mixer at medium speed beat cream cheese until smooth.
- Slowly beat in sugar until blended about 1 minute. Scraping bowl often.
- With the mixer at low speed beat in pumpkin, sour cream, vanilla, cinnamon, allspice and salt.
- Add eggs one at a time, beating untill well blended after each one. Pour pumpkin mixture in pan, and place in a roasting pan.
- Place pan on oven rack. Carefully pour boiling water in pan until it is one inch on spring form pan.
- Bake cheesecake for 1 hour and 10 minutes or until center barely jiggles. Meanwhile prepare sour cream topping.
- In small bowl with wire wisk beat sour cream, sugar and vanilla until well blended.
- Remove cheesecake from water bath. Leave water bath in the oven.
- Spread sour cream mix evenly over top.
- Return to water bath and bake 5 minutes.
- Remove cheesecake and put onto a wire rack. Discard foil.
- With a small knife loosen cheesecake from pan, to help prevent cracking when cooling. Cool cheesecake completely.
- Cover, and refrigerate cheesecake at least 6 hours or over night. Refrigerate leftovers.