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Butcher’s block - Sept. 25, 2013

As I said last week, fall is my favorite time of the year. The decorations, the weather, and most importantly the food! As the seasons change, so do our food selections. From stews, to chili, to holiday favorites, to my favorite dessert! This recipe is a little more intensive than my usual, but well worth the work if you’re a dessert lover like me. So kick off fall with this great dessert!

Pumpkin Cheesecake

Crust

1 stick melted butter

3 cups light brown sugar

1 and 3/4 cup graham cracker crumbs

1/2 teaspoon ground cinnamon

Filling

3 (8 ounce) packages softened cream cheese

1 (15 ounce) can pureed pumpkin

3 eggs plus 1 yolk

1/4 cup sour cream

1 and 1/2 cup sugar

1/2 teaspoon cinnamon

1/8 teaspoon fresh ground nutmeg

1/8 teaspoon ground cloves

2 tablespoons all purpose flower

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Crust

Combine crumbs, sugar, and cinnamon in bowl. Pour in melted butter and press flat into 9 inch spring form pan and set aside.

Filling

Whip cream cheese until smooth. Add pumpkin, eggs, yolk, sour cream, sugar, and spices. Add the flour and vanilla and blend until smooth. Pour into crust and spread evenly. Bake for 1 hour. Remove from oven and let sit for 15 minutes. Cover and place in refrigerator for four hours and serve.

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