Better Homes and Gardens Baking Step by Step: Everything You Need to Know to Start Baking Now! (Better Homes and Gardens Cooking) by Better Homes and Gardens

Author:Better Homes and Gardens
Language: eng
Format: azw3
ISBN: 9780544456181
Publisher: Houghton Mifflin Harcourt
Published: 2015-03-16T16:00:00+00:00

1 Preheat oven to 375°F. For crust, in a food processor combine graham cracker squares, pecan halves, the ¼ cup sugar, and melted butter. Cover and process until combined (below). Press crumb mixture into the bottom of a 9×3-inch springform pan (photos 2–3).

2 For filling, beat cream cheese, the 1 cup sugar, cornstarch, pumpkin pie spice, the 1 teaspoon vanilla, and ¼ teaspoon salt with an electric mixer until combined (photo 4). Beat in pumpkin and whipping cream (photos 5–6). Stir in eggs (photo 7). Pour filling into crust-lined pan (photo 8); place in a shallow baking pan (photo 9). Bake in the preheated oven about 50 minutes or until center appears nearly set when gently shaken (photo 10). Meanwhile, stir together sour cream, the 2 tablespoons sugar, and the 2 teaspoons vanilla; spread over cheesecake. Return to oven and bake for 5 minutes more.

3 Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan (photo 4); cool for 30 minutes more. Remove sides of pan (photo 11); cool cheesecake for 2 hours on rack. Cover and chill for at least 4 hours before serving. If desired, garnish with pomegranate seeds (below), orange wedges, and/or pecan halves. Makes 12 to 16 slices.

Per slice: 484 cal., 35 g total fat (21 g sat. fat), 161 mg chol., 312 mg sodium, 35 g carbo., 1 g fiber, 10 g pro.

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