CRUST:
6 tablespoons butter, softened
1 cup all-purpose flour
½ cup ground walnuts or pecans
2 tablespoons sugar
FILLING:
3 (8-ounce) packages cream cheese, softened
2 cups sugar
3 large eggs
1 (16-ounce) can pumpkin
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
TOPPING:
1 (16-ounce) container sour cream
3 tablespoons sugar
½ cup ground walnuts or pecans (optional)
Preheat the oven to 375 degrees.
For the crust, in a food processor combine the butter, flour, nuts, and sugar. Pulse a few times until the mixture resembles course crumbs. Pat the mixture evenly into a 10-inch springform pan. Bake 18 to 20 minutes, or until golden brown. Cool.
For the filling, in a large bowl beat the cream cheese and sugar on medium speed with an electric mixer until smooth. Add the eggs, one at a time, beating after each addition. Add the pumpkin, cinnamon, ginger, and nutmeg. Scrape down the sides of bowl and beat until well combined. Pour into the cooled crust. Bake 50 to 60 minutes, or until the center is just set. Remove from the oven and increase the oven temperature to 500 degrees.
For the topping, in a small bowl combine the sour cream and sugar. Spoon the mixture evenly over the cheesecake. Bake 5 minutes. Cool. Sprinkle the nuts over the cake, if desired. Cover and refrigerate at least 4 hours or overnight. The cake may be made up to 2 days ahead of serving time.
Makes 12 to 16 servings
Barbara Weinberg, Princess of Past and Present
Dusty Desert Roses,
Cathedral City, California