Pumpkin Cheese Cake

From the Collection of Marg Dye

Pumpkin pie is great, but so is this.

INGREDIENTS

  • 1 1/2 cup ginger-snap crumbs
  • 1/4 cup melted butter
  • 4 egg yolks
  • 1 lb cream cheese, softened
  • 1 cup sugar
  • 1 1/4 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 3/4 cup cooked pumpkin (or 14 oz can of cooked pumpkin NOT pumpkin pie filling)
  • 4 egg whites
  • 1/2 pint (1 1/4 cup) dairy sour cream
  • 1/4 cup brown sugar
  • 1/4 cup chopped pecans or walnuts

METHOD

  1. Combine ginger-snap crumbs and melted butter. Press into bottom of 9-inch spring-form pan. Bake 10 to 15 minutes at 350 F.
  2. Beat egg yolks at high speed until thick and lemon coloured (about 5 minutes). Add cheese and beat until smooth. Gradually beat in sugar mixed with spices and salt. Add pumpkin and beat until well-blended.
  3. Beat egg whites until stiff but not dry. Fold gently into pumpkin mixture. Pour over crust. Bake at 350 F until set (about 1 hour).
  4. Combine brown sugar and sour cream. Spread evenly over cheesecake. Sprinkle with chopped nuts.
  5. Return to oven. Bake 5 minutes at 450 F. Cool. Refrigerate in pan until serving time (overnight is fine if loosely covered to prevent drying).
  6. Remove outer ring to slice.

Enjoy.

Posted on September 9, 2015 and filed under desserts & sweets.