Easy Pumpkin Cheesecake Recipe

Pumpkin Cheesecake

Each bite of this pumpkin cheesecake is filled with sweet fall aromas. You can make this pumpkin cheesecake a day ahead of your planned get together so it’s ready to wow your guests after dinner. Its a perfect ending for the holiday meal.

This Pumpkin cheesecake is such a tasty alternative to pumpkin pie. You won’t regret making it!

  • Prep Time: 15 mins
  • Inactive: 4 hr 15 mins
  • Cook Time: 1 hr
  • Level: Easy
  • Total Time: 5 hr 30 min
  • Yield: 8 servings

INGREDIENTS

Crust:

  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter

Filling:

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 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 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract

Steps To Make Pumpkin Cheesecake

  1. Preheat oven to 350 degrees F.

For crust:

  1. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan and set aside.

For filling:

  1. 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.
  2. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes.
  3. Place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator.
  4. Cover with plastic wrap and refrigerate for 4 hours.
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