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Pumpkin Cheesecake

AmateurKitchen's picture
Ingredients
For crust
  Graham cracker crumbs 1 3⁄4 Cup (28 tbs)
  Brown sugar 3 Tablespoon
  Ground cinnamon 1 Teaspoon
  Melted butter 1⁄2 Cup (8 tbs)
For filling
  Cream cheese 24 Ounce (3 Packages Of 8 Ounce Each, At Room Temperature)
  Canned pumpkin puree 15 Ounce (1 Can)
  Eggs 3
  Egg yolk 1
  Sour cream 1⁄4 Cup (4 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Fresh nutmeg 1⁄8 Teaspoon, grated
  Ground cloves 1⁄8 Teaspoon
  Vanilla extract 1 Teaspoon
  Flour 2 Tablespoon
Directions

Preheat oven to 350 degrees.

For crust combine the graham crackers, brown sugar, cinnamon and melted butter into a food processor and pulse until mixture is crumbly. Pat down into a spring for pan and place in the oven for 5 minutes.

While crust is cooking prepare the filling by beating the cream cheese in a mixing bowl to make it creamy. Then add in the pumpkin puree, eggs, plus 1 yolk, sour cream, sugar, cinnamon, nutmeg, ground cloves, vanilla extract and flour. Mix all ingredients together until well combined.

Pour filling over top of crust and place back in the oven with a water bath for 1 hour.

Cool on the stove top for 15 minutes then cover and place in the fridge for at least 4 hours but preferably overnight. Serve and Enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Feel: 
Creamy
Method: 
Baked
Occasion: 
Thanksgiving
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Story
Step out of the traditional Pumpkin Pie for Thanksgiving and try this Pumpkin Cheesecake! We promise you won't be missing the pie!

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