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Recipe : Entry # 5152
Name
Loretta M. Adams
Recipe Title
Pumpkin Cheesecake
Recipe Theme
Desserts
Cooperative
Central Alabama EC
Ingredients
3/4 cup graham cracker crumbs
1/2 cup ground gingersnaps
1/3 cup sugar
1/4 cup finely chopped walnuts
1/3 cup melted butter or margarine
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
16-ounce can pumpkin
1/4 cup all purpose flour
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
3 eggs
2 egg yolks
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon orange extract
Directions
Mix graham cracker and gingersnap crumbs, 1/3 cup sugar, walnuts and melted butter in a medium bowl. Reserve 1/4 cup of the mixture. Press remaining mixture in bottom and 1/2 inch up the side of a 10-inch spring form pan. Beat cream cheese and 1 cup sugar in a medium bowl until fluffy. Mix in pumpkin, flour, vanilla and nutmeg. Beat in eggs and yolks one at a time, beating well after each addition. Pour mixture into spring form pan. Bake in a preheated 375-degree oven until set (50 to 60 minutes). Cool 15 minutes. Mix sour cream, 2 tablespoons sugar and the orange extract. Spread over top of cheesecake. Sprinkle over top of cheesecake. Sprinkle with reserved crumbs. Bake in a preheated 375- degree oven for an additional 15 minutes. Cool on wire rack. Refrigerate until serving time.