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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

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| 1. Adjust oven rack to middle position and heat oven to 375 degrees. | 2. Heat butter and sugar in a saucepan until butter melts. Meanwhile, line the bottom of a 9-by-13-inch baking pan with a 12-by-20-inch sheet of foil so it hangs over the long sides of the pan (you'll use this as a 'handle' to pull the cooked dessert from the pan). Arrange graham crackers over foil-lined pan bottom, cutting the final few with a knife so they'll fit snugly. Pour butter mixture over crackers; spread with knife to cover. Bake until butter-sugar mixture starts to harden, about 7 minutes. Remove from oven. Reduce temperature to 300 degrees. | 3. As crust bakes, heat pumpkin, 1 1/4 cups brown sugar and spices in a medium pan over medium-high heat until mixture is sputtery hot. Process eggs on high speed in a blender. Transfer pumpkin to a pourable container. With blender running, slowly add pumpkin mixture; puree until smooth. Add cream cheese, one block at a time; puree until smooth. Pour mixture over crust; bake until set, about 35 minutes. | 4. Meanwhile, mix sour cream, remaining 1/2 cup brown sugar and vanilla. Remove cheesecake from oven. Pour sour cream mixture evenly over top; carefully spread so top is completely covered. Return to oven. Bake to set topping, about 5 minutes longer. Cool to room temperature, then refrigerate (can be made up to 2 days ahead). | 5. To serve, run a knife around the pan perimeter to loosen cake. Use foil handles to pull cake from pan. Cut into squares (up to 15) and garnish with optional pecans. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
graham cracker	8			2889.6	521.8752	44.9568	71.232
	1	can		-	-	-	-
dark brown sugar	1	3/4 cups		-	-	-	-
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
cinnamon	1/2	teaspoon		-	-	-	-
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
allspice	1/8	teaspoon	ground	0.6246	0.1713	0.0145	0.0206
egg	4			286.0	1.44	25.12	19.02
cream cheese	1 1/2	pounds		2007.1846	23.8141	48.3085	194.5948
cream	1	container	sour	-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
optional garnish			Toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.