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Wednesday, November 16, 2011

Pumpkin Cheese Cake Heaven

1Cup Graham Crackers
5 TBSP Butter Melted
1/2 C Ginger cookies store bought (Optional) if choose not too add 1/2 C more Graham Crackers
1TBSP Light brown sugar
2/3 C Brown Sugar x 2
1/8 Tsp Ground Clove
1/8 Tsp Ground Nutmeg
1/4 Tsp Salt
1/4 C Ginger
1/2 Tsp Cinnamon
1 Tsp Vanilla
3 Eggs- 2 eggs and one yolk
2 8 ounce Cream Cheese
2/3 C Sour Cream
1 Can Pumpkin Puree

Start with the crust. Pound Graham crackers and Ginger Cookies,  Add melted butter, 2/3 C light brown sugar, Mix and mold into the foil cheese cake pan.  Bake for ten minutes at 350 degrees. Take out and put in refrigerator till ready to pour in cheese cake mix.

In Separate Bowl, combine, brown sugar, cinnamon, nutmeg, cloves and salt. Set aside.
In Mixer blend cream cheese for two minutes.  Gradually stir in the bowl of sugars you set aside. Beat till smooth. Then add in the egg one at a time. Now beat in vanilla then the pumpkin puree and sour cream.

Pour over graham cracker crust. Put a cake pan half full of water to keep the oven moist as it bakes. Bake at 350 degrees for thirty minutes.  Turn down to 325 degrees ten to twenty more minutes till the edges are puffed up and the middle of the cheese cake wiggles.

Refrigerate overnight.

6 comments:

  1. My mouth is leaking right now.

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  2. I was just looking for something a little different to add to this year's menu. Thank you!

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  3. We should exchange recipes!! Because my husband makes a really good pumpkin cheese cake--but no graham-cracker crumbs just ginger snap cookies--and a bit of rum!!

    I love cheese cake!

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  4. Jo
    Funny comment. Ha leaking...It really is that good too..

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  5. Jen

    I totally want that recipe with Rum. Wow never heard that one before....

    ReplyDelete
  6. Beth
    Glad you may try this and if you do let me know what you thought. I love your new blog picture...

    ReplyDelete