I was inspired by a bottle of white port the first time I baked this pumpkin cheesecake. The lightly spiced cream filling along with the buttery, cookie crumb crust, was the perfect accompaniment for my dessert wine. Not too sweet, and slightly less guilty than a normal cheesecake, this is one recipe sure to please a crowd.
1 15-ounce can pumpkin puree (not pumpkin pie filling)
3 large eggs
1/4 cup fat free sour cream
2 Tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 Tablespoon vanilla extract
For the Graham Cracker Crust
Preheat oven to 350 degrees Fahrenheit
Pulse graham crackers in food processor until reduced to a fine crumb.
In a medium bowl, stir together the graham cracker crumbs, 1/2 Tablespoon sugar substitute, 1/2 tsp cinnamon and 6 Tablespoons melted butter.
Transfer into a 9-inch springform pan with 3″ tall walls and use your hands to secure crumbs to the bottom of the pan and about 1″ up the walls of the pan.
Bake at 350˚F for 8 minutes.
Remove from oven and allow to cool until room temperature.
For the Filling
Keep the oven preheated at 350 degrees Fahrenheit.
In the bowl of a stand mixer, with the paddle attachment, beat the 3 packages of softened cream cheese with 3/4 cups brown sugar substitute on a medium speed until thoroughly whipped smooth, scraping down the bowl as needed.
In a separate mixing bowl, whisk, by hand, 15 ounces pumpkin puree, 3 large eggs, 1/4 cup sour cream, 2 Tablespoons flour, 2 teaspoons pumpkin pie spice, 1/4 tsp salt and 1 Tablespoon vanilla extract.
Continue to whisk until well combined.
Add the pumpkin mixture to the cream cheese mixture and continue mixing with the paddle attachment at a low speed until completely combined, scraping down the sides of the bowl as needed.
Transfer the filling to the cooled, pre-baked graham cracker crust.
Bake on the center rack at 350 Fahrenheit for 1 hour.
Turn off heat, prop the oven door open slightly, allowing the cheesecake to cool inside the oven for 45 minutes.
Remove the cooled cake from the oven and let it cool further to room temperature.
Once the cheesecake has reached room temperature, cover with plastic wrap and refrigerate until completely chilled (at least 4 hours, best if over night).