This pumpkin cheesecake recipe has been served in my family for decades. I think it is better than any other pumpkin cheesecake recipe I've tried. It is far from low-cal, but oh so good!!! Hope you like it.
PUMPKIN CHEESECAKE
CRUST
2 cups graham cracker crumbs
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/3 cup melted butter
1/4 cup organic sugar
Directions
Preheat oven to 425°. Combine ingredients and press into bottom of 10" spring-form pan. Bake for 8-10 minutes. Remove from oven. Reset oven to 325°.
FILLING
2 lbs cream cheese softened
3 tablespoons maple syrup
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup organic whipping cream
1-1/4 cups organic sugar
3 tablespoons cognac
4 Eggs at room temperature
1 cup canned pumpkin
Directions
Beat cream cheese with mixer in a large bowl until smooth. Gradually add sugar, beating until light and fluffy. Add maple syrup, cognac, ginger, cinnamon and nutmeg. Blend thoroughly. Add eggs, one at a time, beating thoroughly after each one. Add whipping cream and pumpkin. Mix well. Pour onto cooled piecrust in spring-form pan. Bake at 325° for 45 minutes, then turn oven off but do not remove cheesecake.
Do not open door during baking time or for one hour after oven is turned off!
TOPPING
2 cups sour cream
1 tablespoon c maple syrup
1 tablespoon cognac
1/4 cup organic sugar.
Preheat oven to 425-degrees. Blend ingredients, spread over cheesecake and bake 10 minutes. Allow to cool to room temperature. Chill for at least 3 hours before removing sides of pan.