Go Back
+ servings
Pumpkin Cheesecake

Pumpkin Cheesecake

No ratings yet
Print Pin
Course: Dessert
Cuisine: French
Keyword: Baked
Prep Time: 10 minutes
Cook Time: 1 hour
Rest Time: 10 minutes
Servings: 8
Author: athomewithrebecka

Ingredients

For the Crust

  • 1 ¾ cup graham cracker crumbs

  • 2 Tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
  • 1 stick melted salted butter

For the Filling:

  • 3 8-ounce

    8 ounce packages cream cheese, room temperature


  • 1 15-ounce

    1 (15-ounce) can purée pumpkin


  • 3 whole eggs, plus 1 yolk
  • ¼ cup sour cream
  • 1 ½ cups granulated sugar
  • ½ teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • teaspoon ground cloves
  • 2 tablespoons all purpose flour
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F.

For Crust:

  • In medium bowl, combine graham cracker crumbs, sugar, cinnamon.  Add melted butter. Mix well. Press mixture 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

Notes

Serves 8
I can never wait the 4 hours...warm cheesecake is sooo yummy!  Serve with whipped cream