 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
For our first Thanksgiving with my husband's family, I wanted to bring a special dish and decided I couldn't go wrong with a dessert that combines cheesecake and pumpkin pie. It was a huge success!Jodi Gobrecht, Bucyrus, Ohio Ingredients:
1-1/4 cups graham cracker crumbs |
1/4 cup sugar |
1/4 cup butter, melted |
3 packages (8 ounces each) cream cheese, softened |
1 can (14 ounces) sweetened condensed milk |
1 can (15 ounces) solid-pack pumpkin |
1/4 cup maple syrup |
1-1/2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon salt |
3 eggs, lightly beaten |
topping: |
2 cups (16 ounces) sour cream |
1/3 cup sugar |
1 teaspoon vanilla extract |
Directions:
1. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 12 minutes. Cool on a wire rack.
2. In a large bowl, beat cream cheese and milk until smooth. Beat in the pumpkin, syrup, cinnamon, nutmeg and salt. Add eggs; beat on low speed just until combined.
3. Pour into crust. Place pan on baking sheet. Bake at 325° for 70-75 minutes or until center is almost set. Combine the topping ingredients; spread over cheesecake. Bake 5 minutes longer.
4. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.
|
|