pumpkin cheesecake
This is by far the best pumpkin cheesecake I have ever eaten and it's a courtesy of Miss Paula deen :)
prep time
15 Min
cook time
1 Hr
method
---
yield
8 serving(s)
Ingredients
- CRUST INGREDIENTS:
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
- FILLING INGREDIENTS:
- 3 (8oz) packages cream cheese, room temperature
- 1 (15oz) can pureed pumpkin
- 3 - eggs + 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
How To Make pumpkin cheesecake
-
Step 1Preheat oven to 350 degrees F.
-
Step 2For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside. -
Step 3For filling: Beat 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.
-
Step 4Pour into crust. Spread out evenly and place in 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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