Pumpkin Cheesecake

AmateurKitchen's picture

Nov. 21, 2011


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


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

Nutrition Facts

Serving size Complete recipe

Calories 5245Calories from Fat 3136

 % Daily Value*

Total Fat 356 g547.7%

Saturated Fat 200 g1000%

Trans Fat 0 g


Sodium 2694 mg112.25%

Total Carbohydrates 468 g156%

Dietary Fiber 16 g64%

Sugars 393 g

Protein 74 g148%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet