Baking For Dummies by Emily Nolan

Author:Emily Nolan
Language: eng
Format: epub
Publisher: Wiley

1 Preheat the oven to 300 degrees.

2 Make the crust: Mix the cracker crumbs and the butter together until the crumbs are moistened and press them into the bottom of a 9-inch springform pan. Your crust should be about 1/4-inch thick and a quarter of the way up the side of the pan.

3 In a blender container or large mixing bowl, make the filling: Combine the cream cheese, sour cream, sugar, pumpkin, nutmeg, allspice, bourbon, vanilla, and eggs and mix until well blended, about 2 minutes. Stop the blender or mixer several times to scrape down the sides (cream cheese has a tendency to stick to the sides of the container). Pour the filling into the prepared pan.

4 Bake for 50 minutes or until set and not liquidy in the center. Turn the oven off and crack the door a little. Let the cheesecake cool inside the oven, 30 minutes. When the cheesecake has cooled, remove it from the oven and cover the top with plastic; chill for at least 6 hours or overnight.

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