1 cup graham-cracker
3 tablespoons margarine
or butter, melted
2 tablespoons sugar
2 packages (8 ounces each)
1 1/4 cups sugar
1 can (16 ounces) solid-pack
3/4 cup sour cream
2 tablespoons bourbon or
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 large eggs
ginger strips for garnish
1. Preheat oven to 350 degrees F. In 9" by 3" springform pan,
with fork, stir graham-cracker
crumbs, melted margarine or butter,
and sugar until moistened. With hand,
press mixture onto bottom of pan.
Tightly wrap outside of pan with heavy-duty
foil to prevent leakage
when baking in water bath later.
Bake crust 10 minutes. Cool completely
in pan on wire rack.
2. Prepare Pumpkin Filling: In large bowl, with mixer at medium speed,
cream cheese until
smooth; slowly beat in sugar until blended, about 1 minute,
scraping bowl often
with rubber spatula. With mixer at low speed, beat in
pumpkin, sour cream,
bourbon or vanilla, cinnamon, allspice, and salt. Add
eggs, 1 at a time,
beating just until blended after each addition.
3. Pour pumpkin mixture into crust and place in large roasting pan.
Place pan on ovenrack
pour enough boiling water into
pan to come of springform pan.
Bake cheesecake 1 hour 10 minutes or
until center barely1 inch up side
4. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk,
beat sour cream, sugar, and vanilla
until blended. Remove cheesecake from
water bath, leaving water bath
in oven, and spread sour-cream mixture evenly
over top. Return cake to water
bath and bake 5 minutes longer.
5. Remove cheesecake from water bath to wire rack; discard foil. With
small knife, loosen cheesecake from
side of pan to help prevent cracking during
cooling. Cool cheesecake completely.
Cover and refrigerate cheesecake at least
6 hours or overnight, until
well chilled. Remove side of pan to serve. Garnish
with crystallized ginger.
JUNIOR MINTS CHEESECAKE
6 oz JUNIOR MINTS
3 8oz pkgs cream cheese
1 tsp vanilla
graham cracker or chocolate crumb crust
......place Jr Mints in freezer...heat oven to 350...with electric mixer
processor,combine cream cheese and sugar until smooth...add eggs,one at
time,beating well after each addition...chop cold mints and sprinkle onto
cheesecake.....bake 40-45 mins or until just set...cool on wire rack,then
several hours or overnight.......