Thursday, October 22, 2009

Pumpkin Cheesecake


With the holiday's just around the corner, I think its best that I start gathering my Thanksgiving recipes and start posting away. Here's is what you will need for the Pumpkin Cheesecake:

Crust:

1 3/4 cups graham cracker crumbs
3 tbsp light brown sugar
1/2 tsp 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 tsp ground cinnamon
1/8 tsp fresh ground nutmeg
1/8 tsp ground cloves
2 tbsp all-purpose flour
1 tsp vanilla extract

Directions

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 springform pan. 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 oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours


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