Posted 10/8/2013, 1:17 pm
The last three months of the year always bring about a weird sense of urgency in me. If I don’t get to a Cheesecake Factory to buy a slice of pumpkin cheesecake I feel that the year was a waste! This Year it wasn’t happening so I took things into my own hands…I decided to bake my own Pumpkin Cheesecake.
Pumpkin Cheesecake
Author: CookEatDelicious.com
Recipe type: Dessert
Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins
Yields: 12 slices
Serve with whipped cream and caramel sauce.
Ingredients
Crust:
1¾ cups graham cracker crumbs
3 tbsp brown sugar
½ teaspoon ground cinnamon
1 stick of melted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs
¼ cup sour cream
1½ cups sugar
½ teaspoon ground cinnamon
½ teaspoon fresh ground nutmeg
½ teaspoon ground cloves
2 tbsp all-purpose flour
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F.
Prepare Crust: In medium bowl combine crumbs, sugar, and cinnamon.
Add melted butter and mix.
Press down flat into a 10-inch spring form pan and set aside.
Start filling by beating the cream cheese together until smooth.
Add pumpkin, eggs, sour cream, sugar, and the spices and mix together.
Add flour and vanilla and mix together until well combined.
Pour filling into the crust.
Bake for one hour.
Cool on wire rack for 15 more minutes.
Cover with plastic wrap and refrigerate for at least four hours before serving.
Notes
Cooling time: 4 hours
