This is the best ever, Pumpkin Cheesecake recipe, I’ve ever made!
I wish I could boast and tell you that I’m a fabulous baker but alas, I’m not! I’ve always been challenged when it comes to baking. I think it’s my need to add a pinch of this and a pinch of that to my recipes, that throws me off course. Being forced to measure ingredients is my undoing every time! Luckily, this style of cooking has worked well for me in the kitchen, developing new recipes, making soups, stews, appetizers and main dishes.
Now that I’m food blogging I’ve tried to change my ways and follow the directions!! Thanks to the Food Network and Paula Deen, this recipe has lifted my spirits and given my inner baker a voice…..yeah! Finally, I accomplished making a cheesecake that didn’t look or taste like the funky tan blankets on the beds at motel 6!
This recipe is so creamy and moist and the pumpkin flavor isn’t over powering. Just the right blend of ingredients, to make even the most novice baker look like a star!
Ingredients:
1 3/4 cup graham cracker crumbs
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8 ounce) packages cream cheese, room temperature
1 (15-ounce) can purée 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
Method:
Preheat oven to 350 degrees F.
For 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 purée, 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.
Serves 8
I can never wait the 4 hours…warm cheesecake is sooo yummy! Serve with whipped cream!
scrambledhenfruit, you’re so lucky to have home grown produce!
I would love to see a tutorial, photos and recipes of your pumpkin processing and storing methods…hint, hint!
Let me know when you post those on your blog..:)
WOW! I’ve been going back through old posts from my blogger days and found this comment from scrambledhenfruit! I’m sorry for the years it’s taken me to respond! I haven’t processed pumpkin yet but happy to oblige asap! Please stop by my new WP blog and sign up for email notifications so you don’t miss the post! Again, so sorry for the late response!
That cheesecake looks scrumptious! I have lots of pumpkins and I just need to process them. This looks like something I’d like to make with some of it when I get it all done!
Diana, It smelled so delish and tasted great! I’m making another one today at the request of my daughter in law! It’s her birthday and she’s very excited about celebrating with this cheesecake! Thanks for visiting my blog and Following me!
Your pumpkin cheesecake sounds perfect. I bet the aroma was amazing!