1 Video | Photo: Pumpkin Cheesecake Recipe
Ingredients
Crust:
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
Filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 824 reviews
By w_aidas
Port of Spain
on May 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe produced an amazing cake with the perfect texture and flavor. When cake was cooled, I decorated with a thin layer of whipped cream and sprinkled cinnamon over the top. This was a hit with my family at Christmas.
By tcab26
atlanta, GA
on May 18, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wow. Great recipe! This will be my go to pumpkin cheesecake recipe. I have tried a couple others in the past but did not have the texture, flavor or the ease of this recipe. Pumpkin cheesecake can be a finicky dessert to make but Paula's is no fuss and super easy. No water bath, steam bath or slow cooling times (Some recipes want you to cool on counter for 4 hours then in fridge overnight. This cake didn't sink or crack. By far the easiest cheescake recipe I've ever made! Paula you are a goddess in the kitchen. You know how to create recipes for the everyday cook. Nothing fancy or intimidating, but straightforward and absolutely delicious!
By cindiherres_6935273
Pomeroy, WA
on March 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Really good! I made this for my brother's birthday party and everyone, including his son, the professional chef loved it! Followed the recipe exactly, with the exception of using 2 fat free cream cheese blocks and 1 Regular. The local grocery store did not have graham cracker crumbs, so I purchased a pre-made graham cracker crust and dumped it in the 9 inch springform pan, leveled it with the bottom of glass, and followed the recipe directions!
Read all 824 reviews