San Diego, California News Station - KFMB Channel 8 - cbs8.comThe Dish with Anita: Pumpkin cheesecake

The Dish with Anita: Pumpkin cheesecake

SAN DIEGO (CBS 8) - This week's recipe is just in time for the holidays. If you like pumpkin pie, I hope you will embrace this pumpkin cheesecake recipe. Enjoy!

Ingredients:

Crust:

2 c. graham cracker crumbs

1/3 c. sugar

1 tbsp pumpkin pie spice

1/2 c. (1 stick) melted butter

Filling:

3 pkgs. (8 oz. each) cream cheese, softened

1 1/4 c. firmly packed light brown sugar

1/2 cup white sugar

6 eggs

1 can (1 lb.) solid pack pumpkin

1 tsp. orange or lemon extract

1 tsp. rum extract

1 1/2 tbsp pumpkin pie spice

Topping:

1 1/2 c. dairy sour cream

1/3 c. light brown sugar

1 tsp. rum extract

1/2 tsp pumpkin pie spice

Instructions:

Preheat oven to 350 degrees.

Prepare Crust: Combine crumbs, sugar, pumpkin pie spice and butter in a large bowl. Spoon into 10-inch springform pan; pat firmly across bottom and half-way up sides of pan. Place pan on baking sheet, place in oven bake for 15 minutes, remove and let cool before filling.

Prepare Filling: Beat cream cheese and sugar in large bowl until smooth. Beat in eggs, one at a time add pumpkin, extracts and pumpkin pie spice and beat until smooth. Pour into prepared crust.

Bake in preheated oven (350 degrees) for 60 minutes or until almost set in center. Cool on rack for 1 hour.

Prepare Topping: Stir together sour cream, brown sugar, rum extract and nutmeg in small bowl until blended. Spread evenly on cooled cheesecake. Sprinkle on pecans.

Bake in preheated very hot oven (400 degrees) for 10 minutes. Cool on a rack to room temperature. Refrigerate at least 8 hours or overnight before serving. Serve chilled topped with whipped cream.