This one's got a barely-there butter Crust with Spiced Pumpkin Cream Cheese, topped with lightly sweetened Sour Cream. Add a drizzle of Bittersweet Chocolate and you've made something truly special. It is obviously a holiday favorite but since I love Pumpkin almost as much as life itself, I put it in year-round rotation.
1/2 cup Butter, softened
1/4 cup Sugar
1 lg. Egg
1 1/4 cups AP Flour
2 lbs. Cream Cheese
1 cup Sugar
4 lg. Eggs
1 tsp. Ginger
1 tsp Cinnamon
1 1/2 cups Pumpkin Puree
large pinch Salt
1 cup Sour Cream
2 tbsp. Sugar
1 oz. Bittersweet Chocolate, melted
Heat oven to 350. Line 9x13" pan with foil. Beat Butter & Sugar together until smooth. Beat in Egg. Sift Flour over & then stir to mix. Press dough evenly into pan. Bake for 15 to 20 minutes, just until dough begins to brown. Remove pan from oven.
Beat Cream Cheese & Sugar together until smooth. Mix in Eggs one at a time, scraping down the bowl after each addition. Stir in Spices, Salt & Pumpkin Puree. Spread mixture evenly over baked crust. Bake for 25 minutes, or until firm. Cool completely.
Mix Sour Cream & Sugar together. Spread evenly over cheesecake layer. Drizzle with Chocolate, if desired and chill until set. Will last 2-3 days in fridge or freeze up to 1 month.
