Biggie's Cheesecake: Pumpkin Variation

Karen James

Biggie's Cheesecake with Pumpkin variation --
preheat oven 350 degrees

Filling Ingredients:
24oz softened cream cheese
1 cup sugar
4 eggs
1 tablespoon vanilla
Mix at medium speed for 30 minutes (yes, 30 minutes)

* Pumpkin variation ingredients:
1lb canned pure pumpkin
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
Add these after 25 minutes of creaming the cream cheese mixture.

While filling is in the mixer, make the crust.
Crust Ingredients:
1 3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
Blend and press firmly into a 9 inch spring form pan. Bake for 5 minutes and let stand at least 10 minutes prior to adding filling.

Pour filling over crust. Bake for 30-40 minutes at 350 degrees. Remove from oven and let cool for 5 minutes.

Topping Ingredients:
1 cup sour cream
1 teaspoon vanilla
Spread topping over filling and bake an additional 12 minutes. Turn off the oven and let the cheesecake cool in the oven. (Slower cooling keeps the top from cracking.)

Lo-Carb Filling Substitutions:
Splenda or other baking sugar substitute for sugar.
Lo-Carb Crust Substitution:
1 3/4 cups pecans or almonds ground to flour
If you choose pecans reduce melted butter to 4 tablespoons, if you choose almonds then reduce butter to 6 tablespoons.Splenda or other baking sugar substitute for sugar.

Other alternatives that I've tried with success:
Lemon cheesecake with lemon cookie crust, this is also good with cherry topping.
White chocolate cheesecake with oreo cookie crust, this is good drizzled with dark chocolate sauce.

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