Makes l0 to l2 servings.
Ingredients
- 2 cups vanilla wafer crumbs
- 1/4 cup butter, melted
- 2 (8 ounce) packages light Philadelphia Cream Cheese, softened
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla
- 3 eggs
- 1 cup canned pumpkin
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
Topping
- 2 cups sour cream
- 1/3 cup sugar
- 1 teaspoon vanilla
- Pecan halves for decoration
Instructions
Step 1: For the Cheesecake: Combine crumbs and margarine; press onto bottom and sides of a 9-inch springform pan.
Step 2: Combine cheese, 1/2 cup sugar, cornstarch, and vanilla, mixing at high speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.
Step 3: Reserve 1 cup of the cheese mixture. Add pumpkin, remaining 1/4 cup sugar and spices to remaining cheese mixture. Mix well. You should have a little over 3 cups of the pumpkin mixture and 1 cup of the plain cheese mixture.
Step 4: Layer half of pumpkin mixture and half of the plain cheese mixture over crust. Repeat layers. Cut through batter with knife several times for marble effect.
Step 5: Bake at 350 degrees Fahrenheit. Bake the cheesecake in a water bath to keep the oven moisture high and the heat gentle. Don't overbake the cheesecake. When perfectly done, there will still be a two to three-inch wobbly spot in the middle of the cheesecake; the texture will smooth out as it cools.
Step 6: For the Topping: Mix sour cream, sugar and vanilla together. Spread on top of cheesecake. Cook for an additional 5 minutes.
Loosen cake from rim of pan; cool before removing from rim of pan. Chill before serving.
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