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Classic Pumpkin Cheesecake

AmateurKitchen's picture
Ingredients
  Graham cracker crumbs 1 3⁄4 Cup (28 tbs)
  Brown sugar 3 Tablespoon
  Ground cinnamon 1 Teaspoon
  Melted butter 1⁄2 Cup (8 tbs)
  Cream cheese 24 Ounce (At Room Temperature)
  Canned pumpkin puree 15 Ounce
  Eggs 3
  Sour cream 1⁄4 Cup (4 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  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: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Occasion: 
Thanksgiving
Ingredient: 
Pumpkin
Ahhh Here's the Pumpkin Cheesecake. It looks awesome. This is what you should be making as a part of a very traditional Thanksgiving dinner spread. Learn this classic recipe from the Amateur Kitchen. Serve and enjoy!

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