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
- Preheat oven to 350 degrees F.
For crust:
- 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:
- 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.
- Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes.
- Place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator.
- Cover with plastic wrap and refrigerate for 4 hours.
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