Pumpkin Cheesecake Recipe

This year I decided to make a pumpkin cheesecake for Thanksgiving, partially because I always like to bring something (so I don’t feel like a total mooch) and partially because I don’t particularly like pumpkin pie. I mean I’ll eat it on Thanksgiving, but I don’t really get excited about it. I do, however, love pumpkin cheesecake. The recipe below belongs to the butter-enriched Ms. Paula Deen, I’m reposting it here so I don’t lose it; also, I used a store-bought pie crust and the filling mix made enough for two whole cheesecakes. I didn’t buy cloves because I couldn’t find them pre-ground, but it still tasted excellent. I suggest serving with caramel and whipped cream, mmmm!

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 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 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 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Crust Directions:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

Brigitte’s note: Or buy two pie crusts from the grocery!

Filling Directions:

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.

Pour 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.

2 thoughts on “Pumpkin Cheesecake Recipe

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