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Pumpkin Cheesecake

December 8, 2010
Pumpkin Cheesecake by Candlelight

Pumpkin Cheesecake Pie, candle light, what could be more romantic?

Pumpkin Cheesecake Pie*

Set oven to 400 degrees.

(crust)
9-12 double graham crackers, smashed to bits!
6-8 tablespoon unsalted butter (melted)
1/4 cup granulated white sugar
1/4 teaspoon cinnamon

Directions: Blend all ingredients together and press into a spring-pan with the back of a spoon across the bottom and up the sides (you don’t have to go all the way up unless you want to) and bake in a 400 degree oven for 8-12 minutes to set. Remove from oven and allow to cool while you prepare the fillings.

Reduce oven to 350 degrees.

(first layer of filling)
2 8 oz. blocks of cream cheese (softened to room temperature)
3/4 cup granulated white sugar
2 eggs (broken into a bowl to be added one at a time)
1 16 oz. can of pumpkin purée
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger

Directions: Cream the cream cheese and sugar together (okay to be a little lumpy). Add eggs, one at a time and beat until combined. Add pumpkin, cinnamon, nutmeg, and ginger and mix until all ingredients are well blended. Pour into pre-baked crust. Bake at 350 degrees for 50-60 minutes.
Remove and cool 10 minutes.

(second layer of filling)
1 16 ounce container of sour cream
3 1/2 tablespoons granulated white sugar
1/4 teaspoon rum extract (may substitute vanilla extract)

Directions: Combine all ingredients well. Store in refrigerator until ready to use. After cheesecake is cooled top with sour cream mixture and return to the over for an additional 10-15 minutes to set sour cream topping. Remove from oven and allow to set in the refrigerator for 8 to 10 hours before cutting.

Serves eight to ten people.

(optional topping)
May drizzle homemade chocolate or caramel sauce over top, if desired.

*Image from Never Cool in School / Leslie Kalohi via Flickr

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