Pumpkin Cheesecake
photo by RedJim
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
1 cake
- Serves:
- 8
ingredients
-
Crust
- 1 3⁄4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup melted salted butter
-
Filling
- 3 (8 ounce) packages cream cheese, at room temperature
- 1 (15 ounce) can pumpkin puree
- 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
directions
- Preheat oven to 350 degrees F.
-
For crust:
- In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
-
For 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.
- 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.
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Reviews
RECIPE SUBMITTED BY
Mostly, I surf through here daily looking for quick and heathy recipes. I love that there are reviews and really do appreciate them. Cook, but with three picky kids (ages 6, 10 and 39- that one is the origional "Picky Eater") and a very limited budget, I have a limited ability to be creative these days. I try to feed my family healthy foods so I am always looking for quick and wholesome homemade meals and snacks.
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Woo-Hoo! :)