Perfectly Simple Pumpkin Cheesecake

Directions

1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. 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.
3. 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.
4. 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).
5. 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.

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Reviews (25)

Your Rating:

66

CYNDIM1

Nov. 14, 2004

"This is a easy to prepair recipe, my family and friends just love it. A granddaughter who won't eat pumpkin liked it and told her mom to get the recipe...." See more"

58

Jessica Ann

Dec. 5, 2005

"This recipe is Amazing! I have made it several times and alsways it is a hit!! Be prepared to double the recipe because the first two will be gone before you can blink!! Also (someimtes I substitute ..." See morewith a premade graham crust & is just fine...Great with a topping...I use 1 cup chopped pecans, 3/4 brown sugar, 6 tbs chilled butter cut in squares, mix well and spread evenly, refridge overnite!) This recipe is cheesecake Heaven for sure!!!"

51

ADOBKINS

Nov. 22, 2005

"This recipe was great. I made it for a company Thanksgiving BBQ and everyone who tried it loved it! Instead of laying the graham crackers flat, I ground them up and added some brown sugar. I accident..." See moreally added all 1 3/4 cups of brown sugar to the pie filling, so then I still had to go in and add the other 1/2 cup to the sour cream topping. It turned out great though. I think the next time I make it I will probably add regular whip cream on top of the sour cream topping! "