Pumpkin Cheesecake

An updated twist on a delicious Fall classic.

  • Preparation Time:
  • Cooking Time:
  • Good for: 8-10

Ingredients

 

Crust:
1 3/4 Cups Graham Cracker Crumbs
3 T Light brown sugar
1/2 t Cinnamon
1 stick melted Butter
 
Filling:
3 8oz packages of Cream Cheese
1 15oz can Pureed Pumpkin 
3 Eggs
1/4 cup Sour Cream
1 1/2 cups Sugar
1/2 t Cinnamon
1/8 t Nutmeg
1/8 t Clove
1/4 t Ginger
2 T All-Purpose Flour
1 t Vanilla 
 
Pumpkin Cheesecake

Technique

 

Crust:
Combine graham cracker crumbs, sugar and cinnamon. Add melted butter. Press down into a 9” Springform pan. 
 
Filling:
Beat the cream cheese until smooth. Add pumpkin puree, eggs, sour cream, sugar, and spices. Add flour and vanilla. Beat together until well combined. Pour into crust, spreading out evenly. Bake at 350 degrees for 1 hour. Pull out of oven and let it sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.