Clarion County Recipe of the Day: Pumpkin Cheesecake
Serve this great fall treat with a glass of Riesling!
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
2 – 8 oz. packages cream cheese, softened
3/4 cup sugar
2 large eggs
1 – 15 oz. can solid-pack pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped
~In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill.
~For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. Pour into crust. Place pan on a baking sheet.
~Bake at 350° for 50 minutes.
~Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for five minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
~Refrigerate overnight. Remove sides of pan. Top with chopped pecans.
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