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Halloween Pumpkin Cheesecake

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    Source: www.healthyhomerecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates
    VitaminsA, B2, B3, B9, B12, H, D, E
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 C. graham cracker crumbs

    2. 1 C. plus

    3. 1 Tbsp. sugar

    4. 6 Tbsp. butter or margarine, melted

    5. 16 oz. cream cheese , room temperature

    6. 1 can (16 oz.) pumpkin

    7. 1 tsp. cinnamon

    8. 1/4 tsp. each ginger & nutmeg

    9. 1/8 tsp. salt

    10. 2 eggs

    11. 1 pt. sour cream (2 C.)

    12. 1 tsp. vanilla

    13. Whipped cream; toasted, sliced & whole unblanched almonds (optional garnishes)

    Instructions Jump to Ingredients ↑

    1. Mix crumbs with 1 tablespoon sugar and the melted butter until blended . Press onto bottom of 8 or 9 inch springform pan; chill. Beat cream cheese and 3/4 cup sugar until well blended. Beat in pumpkin, spices and salt. Add eggs one at a time, beating well after each. Pour into prepared crust. Bake in preheated 350 degree oven 50 minutes. Remove cake; raise oven temperature to 400 degrees. Mix well sour cream, remaining 1/4 cup sugar and the vanilla. Spread over filling. Bake 8 minutes. Cool cake on rack. Remove sides of pan; chill cake. Before serving, garnish with border of whipped cream and/or almonds. Makes 12 servings.

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