Pumpkin cheesecake

Pumpkin cheesecake
FabFood
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This delicious recipe for pumpkin cheesecake is sure to thrill your family's taste buds.

Ingredients

  • Ingredients for crust:
  • 1 3/4 cups gingersnap crumbs (gingersnap cookies processed in food processor)
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter
  • Ingredients for pumpkin filling:
  • 3, 8-ounce, packages cream cheese, at room temperature
  • 1, 15-ounce, can puréed 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

Directions

  1. Directions for gingersnap crust:
  2. Preheat oven to 350 degrees F.
  3. In medium bowl, combine crumbs, sugar, and cinnamon; add melted butter; press down flat into a 9-inch springform pan; set aside.
  4. Directions for pumpkin filling:
  5. Beat cream cheese until smooth; add pumpkin purée, eggs, egg yolk, sour cream, sugar, and the spices; add flour and vanilla; beat together until well combined.
  6. Pour into crust; spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours or overnight.

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