pumpkin cheesecake
(1 rating)
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This is a recipe I got from a magazine and modified to suit my taste. My son-in-law asks for this cheesecake every holiday. It is my favorite too.
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(1 rating)
yield
10 - 12
cook time
2 Hr
Ingredients For pumpkin cheesecake
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1 1/2 stickunsalted butter, melted
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2 1/2 cgraham crackers crumbs
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1/4 csugar - for crust
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2 csugar - for filling
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4 (8oz) pkgcream cheese, room temperature
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1/4 csour cream
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1 (15oz) canpumpkin
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6eggs, beaten and room temperature
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1 Tbspvanilla extract
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2 1/2 tspcinnamon
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1 tspground ginger
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1/4 tspground cloves
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1 tspsalt
How To Make pumpkin cheesecake
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1Preheat oven to 325f. Place parchment paper in bottom of 10" springform pan and brush with melted butter (brush sides of pan also).
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2Mix butter with crumbs and sugar for crust. Press in pan bottom and up sides. Bake until brown, 15min. Cool on cooling rack.
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3Beat cream cheese with mixer till smooth. Add sugar for filling, sour cream, pumpkin, eggs, vanilla, spices, and salt - blend together. Pour into cooled crust.
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4Bake for 1 hour 45 minutes or until cheesecake center is almost set.
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5Run a knife around the edges and cool on cooling rack.
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6Keep in refrigerator overnight. Bring to room temperature and remove the ring from the pan. Serve with favorite toppings.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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