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.
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By Lourdes cooks
The poconos
on March 07, 2013
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Delicious!! I followed the recipe exactly and it was creamy and silky. My kids loved it. However, I did modify the baking instructions in that I baked it in a water bath and then left it in the oven after it was done for an hour with the door cracked open. This insured that it didn't over bake and therefore I had no cracks!!! It looked absolutely professional. I was so proud.. ;
By Daisy from Char...
charlotte
on February 24, 2013
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Fluffy, testy
By shaie421
on February 17, 2013
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I have made it several times with rave reviews. I got distracted this time and forgot the flour and vanilla. I tasted the batter before baking and did not notice that the vanilla was missing however I am concerned what forgetting the flour will do. It looked beautiful coming out of the oven. I hope the missing flour doesn't ruin it.
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