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- #69284
serves/makes:
ready in:
over 5 hrs
2 reviews
1 comment
ingredients
Crust
1 1/4 pound Lorna Doone cookies
4 1/2 ounces melted butter
Pumpkin Filling
1 can (12 ounce size) pumpkin pie filling
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Cream Cheese Filling
4 packages (8 ounce size) cream cheese, softened
2 cups white sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon fresh lemon juice
Sour Cream Topping
1 1/2 cup sour cream
2 tablespoons white sugar
1/2 teaspoon lemon juice
directions
Crush cookies until fine (using a Cuisinart is ideal). Set aside 2 oz cookie crumbs for topping. Mix the remaining cookie crumbs (1 lb 2 oz) and melted butter together. The cookie crumb mixture should hold together when pressed by hand.
Lightly coat an 8-inch spring-form pan, add cookie crumb mixture to the pan and firmly press sides and bottom evenly. Place the spring-form pan in the refrigerator.
Combine pumpkin mix and spices in a mixing bowl, whisk together by hand until smooth - set aside.
Mix cream cheese and sugar together until well blended and smooth. Fold in sour cream, vanilla, eggs and lemon juice.
Set aside 2 cups of cream cheese mixture and pour the remaining cream cheese mixture in the crusted 8-inch spring-form pan
Combine the reserved 2 cups cream cheese mixture and the pumpkin mixture in a mixing bowl and whisk together until smooth. Pour into the prepared 8-inch spring-form pan
Bake in a pre-heated oven at 300 degrees F for 50-60 minutes. Cool for 45 minutes and then place in the freezer covered with plastic wrap until frozen
Combine the sour cream, sugar and lemon juice in a mixing bowl and whisk together until smooth. Spread sour cream topping evenly over the frozen pumpkin cream cheese pie. Sprinkle the remaining 2 oz of cookie crumbs over the sour cream topping, and bake at 350 degrees for approximately 8 minutes.
Refrigerate for 2-3 hours before serving.
added by
cleocooks
nutrition data
847 calories, 56 grams fat, 77 grams carbohydrates, 12 grams protein per serving.
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reviews & comments
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coastiemom REVIEW:
September 12, 2010I make this every year christmas and figure out how to make single serving cups. No problems
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NancyJ REVIEW:
December 22, 2007I also baked this for 20-30 min longer and it was raw in the center. I used a 9"springform pan and even upped the 300 to 325 for the final 20 min and it was still soupy in the center. I used regular cream cheese not reduced fat. The only thing that was edible was the outside half and the taste was fine. Not a good cheesecake to take to a party without trying it first.
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Ellen December 18, 2007
I baked this for 20 minutes over the stated time. It was soupy. I re-baked it the next day for an additional hour. It was pudding-like. It's in the oven at this moment. Can't possibly make it worse.Anyone have any ideas what went wrong?
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CDKitchen Staff Reply:
Did you use regular cream cheese? Fat free and low fat cream cheese can often yield the results you mention.
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Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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