- 6 tablespoons butter
- ¼ cup sugar
- 8 whole graham crackers
- 1 (15 ounce) can 100% pure pumpkin puree
- 1 ¾ cups dark brown sugar
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 4 large eggs
- 1 ½ pounds cream cheese, at room temperature
- 1 (16 ounce) container sour cream
- 1 teaspoon vanilla extract
- 1 cup Optional garnish: Toasted or candied pecans
- Adjust oven rack to middle position and heat oven to 375 degrees.
- Heat butter and sugar in a saucepan until butter melts.
- Meanwhile, line the bottom of a 9-by-13-inch baking pan with a 12-by-20-inch sheet of foil so it hangs over the long sides of the pan (you’ll use this as a ‘handle’ to pull the cooked dessert from the pan).
- Arrange graham crackers over foil-lined pan bottom, cutting the final few with a knife so they’ll fit snugly.
- Pour butter mixture over crackers; spread with knife to cover.
- Bake until butter-sugar mixture starts to harden, about 7 minutes.
- Remove from oven. Reduce temperature to 300 degrees.
- As crust bakes, heat pumpkin, 1 1/4 cups brown sugar and spices in a medium pan over medium-high heat until mixture is sputtery hot.
- Process eggs on high speed in a blender.
- Transfer pumpkin to a pourable container. With blender running, slowly add pumpkin mixture; puree until smooth.
- Add cream cheese, one block at a time; puree until smooth.
- Pour mixture over crust; bake until set, about 35 minutes.
- Meanwhile, mix sour cream, remaining 1/2 cup brown sugar and vanilla.
- Remove cheesecake from oven.
- Pour sour cream mixture evenly over top; carefully spread so top is completely covered.
- Return to oven. Bake to set topping, about 5 minutes longer.
- Cool to room temperature, then refrigerate (can be made up to 2 days ahead).
- To serve, run a knife around the pan perimeter to loosen cake.
- Use foil handles to pull cake from pan.
- Cut into squares (up to 15) and garnish with optional pecans.
- 475 Calories
- 34g Fat
- 38g Carbs
- 8g Protein
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Cooking Time: Servings:15 | Yield:15 servings