Pumpkin Cheese Cake

It isn’t hard to make an authentic New York style cheesecake with a dense smooth structure and rich taste.

Wendy Paul shares her Fall-ified cheesecake with pumpkin added flavoring.

New York Cheesecake and Crust
3- 8 oz. pkgs. of cream cheese (low fat it okay), softened

3 eggs

3 heaping tbsp. cornstarch or all purpose flour

1 cup sugar

1⁄2 cup sour cream

1⁄4 cup heavy cream

1 tsp. vanilla extract

Juice on 1 Meyer lemon (or lemon)
2 cups graham cracker crumbs

1⁄4 cup sugar

1⁄2 cup butter, melted

Stir together to form a thick like paste. Place in the bottom of your 9″ spring form

pan. Pressing down to form your crust. Bake in your preheated oven at 475 degrees

for 5 minutes. Remove from the oven and set aside.

Meanwhile, cream together the cream cheese until smooth, scraping down the sides of

the bowl. Then add flour or cornstarch. Add one egg at a time, until blended. Slowly

add sugar, and sour cream. (Optional: Add variation ingredients below)

While mixer is on low speed, add heavy cream and vanilla. Beat on medium speed for

2-3 minutes until batter is light and fluffy. Add the juice of the Meyer lemon (lemon)

and beat until combined.

Pour the batter onto the partially cooked crust. Place the spring form pan in a water

bath and bake at 475 degrees for 8 minutes. Then reduce the heat to 350 degrees and

bake for 35 to 40 minutes until cheesecake is golden brown on top and set. Do not

open the oven. Turn off the heat and let cheesecake sit in the oven for 30 minutes.

Remove from the oven and let stand on the counter until room temperature. Place in

the fridge for at least 6 hours before cutting for best results.
Pumpkin Spice Variation
1 cup pureed pumpkin canned or fresh

1 tbsp. Wise Woman of the East or Pumpkin pie spice

Follow directions above. Add pumpkin and spices after eggs and sour cream. Stir

to combine and bake for 60 to 65 minutes or until cake set. Cool. Top with whipped

cream and caramel sauce for garnish.

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