Pumpkin Cheesecake

Thanksgiving, it's the time for family and friends to gather around, to be thankful for being there for each other and of course food. Our traditional Thanksgiving dinner consists of roasted turkey with stuffing, variety of savory side dishes and cranberry sauce followed by dessert  made of pumpkin. My friend  Ranjana makes the awesome juicy and succulent turkey, festive breads and cookies whenever we have Thanksgiving dinner together and I make the rest. Our kids look forward to have some pumpkin dessert to finish  festive dinner. So, tomorrow I am going to serve one of our family favorites "Pumpkin Cheesecake". 

Making this scrumptious treat is very rewarding because it is low in fat and sugar yet very velvety and rich in taste. Caramel sauce topping is optional but it's okay to indulge a little during holidays.

For the crust~
3/4 cup finely ground graham crackers
1/4 cup coarsely ground pecan
1 tbsp. melted unsalted butter

For the filling~
1 1/2 packets (8-ounce) 1/3 less fat cream cheese at room temperature
2  large eggs at room temperature
1/2 cup pumpkin puree
1/2 cup plus 2 tbsp. sugar
2 tsp. flour
1/2  cup light sour cream at room temperature
1/2 tsp. pumpkin spice 
1 tsp. pure vanilla extract

For sour cream topping~
1/3 cup sour cream
1 tbsp. sugar
1/2 tsp flour
1/4 tsp vanilla extract

For Pumpkin Caramel sauce~
1/4 cup brown sugar
1/4 cup half and half
Pinch of salt
1 tbsp. pumpkin puree
1/4 tsp. pumpkin spice 

Method~
Prepare sauce first. Mix the brown sugar, half and half and salt in a saucepan over medium-low heat. Keep whisking gently for about 5 minutes or until it thickens. Add the pumpkin puree and spice and cook 1 minute. Turn off the heat. Let it  cool completely and transfer into a jar. Refrigerate until cake is served.

In a mixing bowl combine graham crackers, pecans and butter until evenly moistened. Press crumb mixture over bottom of a 7 or 8-inch spring-form pan. Refrigerate for 20 minutes. Wrap bottom and outside of the pan with heavy duty aluminium foil.

Preheat the oven for 325 degrees Fahrenheit. Take a 13 x 9 inch roasting pan with 2 1/4 cups of water. Place the roasting pan in the oven while preheating. Beat the cream cheese, 1/2 sour cream and sugar with an electric mixer on low speed about 5 minutes until light fluffy. Scrape down sides of the bowl couple of times during mixing. Then add egg and beat for another 2-3 minutes. Gradually add pumpkin puree and Pumpkin Spice. Beat until creamy. The batter should be smooth. Pour batter into crust. Tap 3-4 times on the counter to eliminate air bubbles. Place the cheesecake in the    roasting pan. Make sure it reaches halfway up the sides of the foil wrapped spring form pan. 

Bake in the lowest rack of the oven for 55 minutes or until center is set. Remove cheesecake from the oven. Mix together sour cream, flour, vanilla and sugar and pour over cheesecake and spread gently. Bake for another 10 minutes. Let it cool for 1 hour. Chill in the refrigerator, loosely covered, for at least 4-6 hours. Remove cake from the refrigerator. Run the side with a plastic or silicon knife around edge of the cake pan. Remove from pan and transfer to a  plate. Cut into 8 slices with a sharp knife or a clean dental floss. Pour pumpkin caramel sauce over top of cake. Enjoy with your dear ones. Happy Thanksgiving from our table to yours !!

  
Other pumpkin recipes~ Pumpkin Dinner Roll  
Pumpkin Cheese Tart  Pumpkin Spice Hot Chocolate