Pumpkin pie cheesecake is a creamy baked cheesecake with pure pumpkin flavor. It’s the perfect Fall dessert recipe!
I made this sumptuous pumpkin pie cheesecake recipe for the first time in 2010. In honor of Flashback Friday Recipes…here’s the recipe once again.
This pumpkin pie cheesecake is super creamy and moist, with just the right blend of ingredients to make even the most novice baker, look like a star. Share this delicious dessert with your family this Thanksgiving.
Pumpkin Pie Cheesecake
2013-11-02 18:06:39
Yields 8
For the Crust
- 1 3/4 cup graham cracker crumbs
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
For the Filling
- 3 (8 ounce) packages cream cheese, room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cup 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
Instructions
- Preheat oven to 350 degrees F.
For the Crust
- In medium bowl, combine crumbs, sugar, 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 spices. Add flour and vanilla. Beat together until well combined.
- Pour into crust, spread mix evenly and place in oven for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Adapted from Paula Deen The Food Network
Adapted from Paula Deen The Food Network
https://athomewithrebecka.com/
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