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Ingredients
| graham cracker crumbs: 1 3/4 cups |
| light brown sugar (packed): 3 Tbl |
| ground cinnamon: 1/2 tsp |
| salted butter (melted): 1/2 cup |
| cream cheese: 3 8oz packages (at room temperature) |
| pumpkin puree: 1 15oz can |
| eggs: 3 |
| eggs: 1 (yolk) |
| sour cream: 1/4 cup |
| granulated sugar: 1 1/2 cups |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/8 tsp |
| ground cloves: 1/8 tsp |
| all-purpose flour (unsifted): 2 Tbl |
| vanilla extract: 1 tsp |
Pumpkin Cheesecake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- 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.