Pumpkin Cheesecake II

SUBMITTED BY: Cathy PHOTO BY: sunnyterrace

"This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort. I use the extra whipping cream to decorate the top of the cheesecake."

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch springform pan

USMETRIC

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INGREDIENTS

3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

READ REVIEWS (134)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

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REVIEWS

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Reviewed on Feb. 21, 2005 by SARAH_LIZ

I make cheesecake all the time and this, topped with maple pecan glaze from another recipe, was voted the best ever by my friends. A nice change of pace for fall, or anytime really. The glaze: Simmer 1 cup whipping cream with 3/4 cup real maple syrup for about 20 min; stir in 1/2 cup chopped pecans and chill.

28 users found this review helpful

Reviewed on Oct. 16, 2004 by BAMATT

Excellent Cheesecake!! Very creamy with just a hint of pumpkin pie flavor. Perfect combination. I plan on serving it this Thanksgiving. The only change I made was to add the sour cream topping that was in the "Libby's Pumpkin Cheesecake" recipe. The topping consists of: 16oz sour cream, 1/3 cup granulated sugar and 1 tsp vanilla extract mixed together in small bowl. Spread over surface of warm cheesecake. Bake for 5 additional minutes.

15 users found this review helpful

Reviewed on Sep. 29, 2007 by BragaBit

I followed another reviewers suggestion and made sure the cream cheese and eggs were at room tempature. I made the cheesecake 2 days ahead and it was perfect. I cooked it with a 9x13 pan of water under the cake to prevent cracks. I put pecans on the top edge like the picture and made the pecan glaze as suggested with 1 cup whipping cream, 3/4 cup maple syrup (I used imitation). I didn't add the glaze until right before serving. I omited the vanilla and lemon extracts and the flavor was perfect. I entered the cheesecake into a pumpkin festival baking contest and it won the grand overall prize. The cake is awesome!!

11 users found this review helpful

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