pumpkin cheesecake
(2 RATINGS)
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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Ingredients
- CRUST
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted butter
- FILLING
- 3 packages cream cheese, room temperature
- 1 can pureed pumpkin
- 3 - eggs
- 1 - egg yolk
- 1/4 cup sour cream
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups sugar
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
How To Make pumpkin cheesecake
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Step 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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Step 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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Step 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! 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
Tag:
#Quick & Easy
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