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Pumpkin Cheesecake is just the thing when you want a rich and creamy dessert.
Photo by Getty/rojoimages
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8 servings SERVINGS
Ingredients
Crust:
- 1-3/4 cups graham cracker crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick salted butter, melted
Filling:
- 3 packages (8 ounces each) cream cheese, softened
- 2 cups pumpkin purée
- 3 whole eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1-1/2 cups granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Directions
To make Crust:
- In a medium bowl, whisk the graham cracker crumbs, sugar, and cinnamon together.
- Add the melted butter, and mix with a fork.
- Press mixture onto bottom of prepared pan. Set aside.
To make Filling:
- In a large bowl, beat cream cheese until smooth.
- Add pumpkin, eggs and egg yolk, sour cream, sugar, cinnamon, nutmeg, and cloves, and beat to combine.
- Add the flour and vanilla, and beat until thoroughly blended.
- Pour into crust-lined pan.
To bake and serve:
- Bake for 1 hour.
- Remove from oven, and let sit for 15 minutes.
- Cover with plastic wrap, and refrigerate for at least 4 hours before slicing and serving.
