Pumpkin Spice Cheesecake
- Yield: 8 to 10 servings
Perfect for fall parties (yes, that most definitely can include a party of one), this delectable cheesecake is flavorfully enhanced with ribbons of spiced pumpkin butter swirled throughout.
- 1 1/2cups gingersnap cookie crumbs
- 3tablespoons dark brown sugar
- 5tablespoons unsalted butter, melted
- 1pound cream cheese (not reduced-fat or whipped)
- 1/3cup sour cream
- 2tablespoons all-purpose flour
- 4 eggs
- 1teaspoon vanilla extract
- 1teaspoon pumpkin pie spice
- 3/4cup pumpkin butter, divided in half
- Preheat oven to 300F. Grease an 8-inch round heavy aluminum cake pan.
- In a small bowl, combine cookie crumbs and brown sugar and mix well. Pour in melted butter and toss to moisten easily. Dump crumb mixture into prepared pan and press evenly over bottom and about three-quarters of the way up sides of pan.
- To make cheesecake filling, place cream cheese, half of the pumpkin butter, sour cream, flour, pumpkin pie spice and vanilla in a food processor and pulse to form a smooth paste.
- With machine on, add eggs one at a time to mixture. Once eggs are combined, turn machine off and scrape sides of bowl with spatula to ensure all ingredients are incorporated.
- Pour batter into prepared crust. Dollop the remaining half of the pumpkin butter on top and swirl in with tip of a butter knife, making your own design to your liking.
- Bake in center of oven for 45 minutes. Remove cake from oven and run knife around edges to release cake from pan. Return cheesecake to oven, turn off heat and let stand without opening the door for another 15 minutes. Remove cake from oven and let cool completely. Cover cheesecake and refrigerate for at least 3 hours, preferably overnight. Once cool, cheesecake can easily be removed by turning out pan onto a plate and then transferring to a serving platter.