Sharp's at Waterford Farm

Family-operated farm in Howard County, MD since 1903

Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe (Don’t be intimidated by all the steps, it will be worth it! Tastes like it came from the Cheesecake Factory!!)

Ingredients:

Crust                                                                                                                   Topping

1 cup graham cracker crumbs                                                               1 cup sour cream

1/2 cup ground ginger cookies                                                               1 teaspoon vanilla extract

1 Tablespoon sugar                                                                              1/4 cup sugar

4-5 tablespoons unsalted butter, melted

 

Cheesecake:

2/3 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

1 pound cream cheese, softened

3 large eggs

1 teaspoon pure vanilla extract

1 cup pumpkin puree

 

Directions:

Preheat oven to 350 degrees & place oven rack in center of oven. Butter or spray an 8″ spring form pan.

For crust: In bowl, combine graham cracker crumbs, ground ginger cookies, sugar, & melted butter. Press the mixture on the bottom of the prepared pan. Cover & refrigerate while you make the cheesecake filling.

For cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg & salt.

In a separate mixing bowl, beat on low speed the cream cheese until smooth, (about 2 min.) Gradually add the sugar mixture & beat until creamy & smooth, (1-2 min.) Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl & beat in the vanilla & pumpkin puree.

Pour the filling over the chilled crust & place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes & then reduce the oven temperature to 325 degrees & continue baking for another 10-20 minutes, or until the edges of the cheesecake are puffed but the center is still wet & jiggles when you gently shake the pan.

Meanwhile, whisk together the sour cream, vanilla extract, & sugar. Pour the sour cream mixture over the top of the baked cheesecake & rotate the pan slightly to evenly distribute the topping. Return the cheesecake to the oven & bake about 8 minutes to set the topping. Remove from oven & place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge, (this will help prevent the cake from cracking). When completely cooled, cover & refrigerate at least 8 hours, preferably over night, before serving. Serves 10-12 people.

Updated: January 22, 2016 — 7:10 am

Sharp's at Waterford Farm © 2016 | E-mail- Denise & Chuck
Educational Farm & Environmental Tours and Events, Greenhouses,
Pumpkin Picking, Corn Maze, Nature Trails and Much More
4003 Jennings Chapel Road | Brookeville, MD 20833
Phone: (410) 489-2572 | E-mail: Denise & Chuck

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