Ono Pumpkin Cheesecake
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Ono Pumpkin Cheesecake
Recipe Number: 1097028059
Contributor: Aunty Maebelle

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Crumb Crust:
1 C Graham-cracker crumbs or Oreo cookie crumbs
3 Tbsp Melted butter
2 Tbsp Sugar
Pumpkin Filling:
2 8oz pkgs Softened cream cheese
1 C Sugar
1 16oz can Solid-pack pumpkin (not the pie mix)
3/4 C Sour cream
2 Tbsp Vanilla extract
1 tsp Ground cinnamon
1/2 tsp Ground allspice
1/4 tsp Salt
4 large Eggs
Sour-Cream Topping:
1 C Sour cream
3 Tbsp Sugar
1 tsp Vanilla
Cooking Instructions
Preheat oven 350 degrees. Use a 9" by 3" spring form pan. With a fork or hands mix crumbs, melted butter and sugar until moistened. 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. Prepare Pumpkin Filling in a large bowl, beat cream cheese until smooth, slowly beat in sugar until blended, scrape bowl often, add in pumpkin, sour cream, vanilla, cinnamon, allspice and salt. Add eggs, 1 at a time, beating just until blended. Pour pumpkin mixture into crust and place in a LARGE pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up the side of spring form pan. Bake 1 hour 10 minutes or until center barely jiggles.

Prepare Sour-Cream Topping in small bowl. Beat sour cream, sugar and vanilla until blended. Remove cheesecake from water bath, leave water bath in oven, spread sour/cream mixture over top. Return cake to water bath and bake 5 minutes longer. Remove cheesecake from water bath to wire rack, discard foil. With small knife, loosen cheesecake from side of pan. Cool cheesecake completely. Cover and refrigerate at least 6 hrs. or overnight. Remove side of pan to serve.

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