Pumpkin CheeseCake
Ingredients
- CRUST:
- 1 3/4 cups Graham Cracker crumbs
- 3 tbsp. light Brown Sugar
- 1/2 tsp. ground Cinnamon
- 1 stick melted Butter
- FILLING:
- 3 (8oz.) packages Cream Cheese- at room temperature
- 1 (15oz.) can pureed Pumpkin
- 3 Eggs plus 1 Egg Yolk
- 1/4 cup Sour Cream
- 1 1/2 cups Sugar
- 1/2 tsp. ground Cinnamon
- 1/8 tsp. fresh ground Nutmeg
- 1/8 tsp. ground Cloves
- 2 tbsp. all purpose Flour
- 1 tsp. Vanilla Extract
Wine Match
Fruity Red
Port
Menu Suggestion
Directions
Preheat oven to 350oF.
Crust
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
Filling
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
PERFECT PAIRING: Zinfandel Port - Non Vintage
Recipe by Lynette Meredith, Kunde Family Vineyard Administrator
