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Pumpkin Cheesecake Recipe

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By Tabitha Alterman | Sep 28, 2018

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Pumpkin Cheesecake is just the thing when you want a rich and creamy dessert.
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  • 8 servings




  • 1-3/4 cups graham cracker crumbs
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick salted butter, melted


  • 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


  • Preheat oven to 350 degrees Fahrenheit. Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside.

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.

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