pumpkin cheesecake
(2 ratings)
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This is a Paula Deen recipe... so it may not be Weight-Watchers approved or health conscious. Oops. This is my favorite "show off" item thus far... mind you I haven't been in the kitchen that long. Yummy with loads of whipped cream and a surprisingly light and fluffy for cheesecake. I even forgot the sugar one time, added it after it was all in the pan (trying to not mess up the crust), and everyone loved it still!
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(2 ratings)
Ingredients For pumpkin cheesecake
- CRUST
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1 3/4 cgraham cracker crumbs
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3 Tbspbrown sugar
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1/2 tspground cinnamon
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1 stickmelted butter
- FILLING
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3 pkgcream cheese, room temperature
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1 canpureed pumpkin
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3eggs
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1egg yolk
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1/4 csour cream
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1/2 tspground cinnamon
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1 1/2 csugar
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1/8 tspground nutmeg
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1/8 tspground cloves
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2 Tbspall-purpose flour
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1 tspvanilla extract
How To Make pumpkin cheesecake
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1In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
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2Beat 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.
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3Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
- 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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