Pumpkin Cheesecake
| Special cookware needed | |
1 |
10" springform pan |
| Ingredients | |
| Crust | |
1 3/4 |
Cups of graham cracker crumbs |
2 |
Tablespoons of granulated sugar |
1/2 |
Cup of melted butter or margarine |
| Cheesecake | |
1/4 |
Cup of all-purpose flour |
2 |
Teaspoons of Pumpkin Pie spice |
2 |
Tablespoons of rum -- I use Appleton Estates Jamaican rum |
1 |
15 ounce can of pumpkin -- NOT a pumpkin pie mix (just pumpkin) |
4 |
8 ounce packages of cream cheese (let them set out to soften) |
1 |
Cup of brown sugar |
2/3 |
Cup of granulated white sugar |
5 |
Eggs |
| Directions | |
| Crust | |
| Heat oven to 325 degrees Fahrenheit | |
| Mix graham cracker crumbs, 2 tablespoons of granulated white sugar, and melted butter (or margarine) in a small mixing bowl. | |
| Grease a 10 inch springform pan | |
| Press mixture from mixing bowl above into the bottom of the 10 inch springform pan so that it covers the entire bottom. | |
| Place the springform pan in the oven on a cookie sheet or wrap the bottom with foil. This is to catch any drips from the springform pan. | |
| Bake crust for 8 to 10 minutes | |
| Remove springform pan with crust from oven and let it cool down | |
| Cheesecake | |
| In a small mixing bowl, add the flour, Pumpkin, Pumpkin Pie spice, and rum | |
| Mix until smooth and set aside | |
| In a large bowl, mix the cream cheese with an electric mixer on medium speed until it is smooth and creamy. | |
| Add the brown sugar to the cream cheese while mixing | |
| Add the 2/3 cup of granulated white sugar to the mixture while mixing | |
| Mix until smooth | |
| Turn the mixer to low and add the 5 eggs -- one at a time. | |
| Add the mixture from the small bowl containing the pumpkin mixture | |
| Mix until smooth | |
| Pour the mixture into the springform pan on top of the crush | |
| Place the springform pan on the middle or top rack of the oven | |
| Place a pan of water on the lower rack in the oven to help prevent cracking | |
| Bake in oven for about1 hour and 20 minutes. If you see a line on the surface, it is time to turn the oven off. This indicates it is about to crack and get dry. | |
| Leave in oven for 1/2 hour with the door open about 5 inches. This helps over cooling and having the middle collapse | |
| Remove from oven and let it cool down to room temperature | |
| After it has cooled down, place it in the refrigerator for at least 5 hours. | |
