Each year my husband looks forward to me making him a pumpkin cheesecake for his birthday which is in the fall season. I discovered it some years ago, and its become a fall staple in our home. The flavors are wonderful and not too rich, and the assembling is easy for all cooking levels.
PUMPKIN CHEESCAKE RECIPE:
Cook Time: 1 Hour
Serves: 8-10 *I halfed mine so if you don't you'll get 2 cheesecakes.
Ingredients
1 15-ounce can of Pumpkin
3 Eggs plus 1 egg yolk
2 tbsp All-purpose flour
3 tbsp Brown sugar
1 tsp Cinnamon, ground
1/8 tsp Cloves, ground
1/8 tsp Nutmeg, ground
1 1/2 cups Sugar
1 tsp Vanilla extract
3-8oz packges of Cream Cheese
1/4 cup Sour Cream
CRUST
1 1/2 cups Graham cracker crumbs
1 stick Butter melted
1/2 teaspoon cinnamon
3 tablespoons brown sugar
Steps
Make the Crust
1. Preheat your oven to 350 degrees
2. Crush your graham crackers. I put mine in a baggie and use a mallet to smash it up
3. Add the cinnamon and brown sugar
4. Melt your butter and add to your mixture, mix well
5. Press the graham cracker mixture to the bottom of a round pan *you can use a spring foam pan, but I don't have one so I just used a regular round pan. Follow this link if you want directions on making this with a spring foam pan.
Set aside
Make the Filling
1. Using a mixer (I used my kitchen aid), beat the cream cheese until very smooth
2. Add the pumpkin puree, eggs, egg yolk, spices and sour cream and mix well
3. Add the vanilla and flour and mix until its all combined well
4. Pour mixture into pan and smooth the top *follow this link if using a spring foam pan
5. Bake the cheesecake at 350 for an hour
6. Remove and cool, you can add tin foil on top and refridgerate for 4 hours if you want it cold. We eat it after it's cooled :)
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