Pumpkin Cheesecake
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Pumpkin Cheesecake

Prep: 35 minutes chilling and cooling
Bake: 1 hour 35 minutes • Serves: 12

Graham Cracker Crust

1-1/4 cups graham cracker crumbs
4 tablespoons Food Club Unsalted Butter, melted (1/2 stick)
2 tablespoons Food Club Granulated Sugar
1/2 teaspoon Food Club Ground Ginger

Pumpkin Filling

1 cup packed Food Club Brown Sugar
3 tablespoons Food Club Corn Starch
3/4 teaspoon Food Club Ground Cinnamon
1/2 teaspoon Food Club Salt
3 packages (8 ounces each) Food Club Cream Cheese, room temperature
6 Fresh Harvest Large Eggs, room temperature
1-1/2 cups Food Club Pure Pumpkin
3/4 cup Food Club Sour Cream, room temperature
1-1/2 teaspoons Food Club Vanilla Extract
Whipped topping for garnish (optional)

1. Wrap exterior of 9-inch springform pan, including base, in double layer of aluminum foil. Place 17 x 12-inch rimmed baking pan on middle oven rack. Place springform pan inside rimmed baking pan. Fill rimmed baking pan halfway with hot water. Remove springform pan. Preheat oven to 325°.

2. Graham Cracker Crust: In springform pan, combine graham cracker crumbs, butter, sugar and ginger. Press crust mixture firmly onto bottom of springform pan. Refrigerate until ready to fill.

3. Pumpkin Filling: In small bowl, combine brown sugar, corn starch, cinnamon and salt. In large bowl, with mixer on low speed, beat cream cheese 2 minutes or until smooth. Scrape bowl with rubber spatula. Gradually add brown sugar mixture and beat 2 minutes or until smooth; scrape bowl. Add eggs, 1 at a time, beating after each addition 30 seconds or until combined; scrape bowl. Add pumpkin, sour cream and vanilla extract, and beat 1 minute or until combined.

4. Pour batter into springform pan over graham cracker crust. Carefully place springform pan in center of water-filled rimmed baking pan. Bake 1 hour 35 minutes or until edges of cheesecake are set and center jiggles, rotating cheesecake halfway through baking. Run a small, sharp knife around edge of cheesecake to loosen. Remove foil and cool on wire rack 1 hour then refrigerate 3 hours or until cold. Cover and refrigerate overnight. Remove outer ring of springform pan. Cut cheesecake into slices and serve topped with whipped topping, if desired.

Approximate nutritional values per serving:
499 Calories, 29g Fat (17g Saturated), 193mg Cholesterol, 426mg Sodium,
36g Carbohydrates, 1g Fiber, 24g Sugars, 20g Added Sugars, 9g Protein