Pumpkin Cheesecake

By Shash

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Ingredients

# Filling:
# Crust
# 1 1/2 cups graham cracker crumbs
# 3 tablespoons sugar
# 3 tablespoons melted butter
# 1/2 teaspoon cinnamon
# .
# 2 (8 ounces each) packages cream cheese, softened
# 1 cup half-and-half or whipping cream
# 1 cup canned pumpkin
# 3/4 cup granulated sugar
# 4 eggs, separated
# 3 tablespoons all-purpose flour
# 1 teaspoon vanilla extract
# 1 teaspoon ground cinnamon
# 1/2 teaspoon ground ginger
# 1/4 teaspoon ground nutmeg
# 1/4 teaspoon salt
# Topping:
# 1 cup sour cream
# 2 tablespoons sugar
# 1/2 teaspoon vanilla extra

Details

Preparation

Step 1

Combine crust ingredients; press into bottoms and about 2 inches up the sides of a 9-inch springform pan. Bake at 325° for 5 minutes.

In a large mixing bowl, combine cream cheese with cream, pumpkin, sugar, egg yolks, flour, 1 teaspoon vanilla, spices, and salt. Beat until smooth. Beat egg whites until stiff; fold into the pumpkin mixture. Spoon batter into crust. BAke at 325° for 1 hour.

Combine topping ingredients; spread over cheesecake and bake 5 minutes longer. Chill thoroughly before serving, and store leftovers in the refrigerator.