Tuesday, November 4, 2014

Taste Buds: Pumpkin Cheesecake


One of my favorite things about the fall is the flavor of pumpkin. I put it in everything I can, I make breads and muffins and pies and even pancakes. But in all my years of pumpkin loving I have never made a pumpkin cheesecake. I found the perfect combination of spiced graham cracker crust, light airy fluffy cheesecake and wonderful cinnamon spiced pumpkin flavor. This cheesecake didn’t last long at all and is a new favorite in this house.


For the Crust
1 ¾ cup graham crackers
3 tablespoons light brown sugar
1 teaspoon cinnamon
1 stick salted butter, melted

For the Filling
3 (8 ounce) packages of cream cheese, at room temperature
1 (15 ounce can pureed pumpkin
3 eggs plus 1 egg yolk
¼ cup sour cream
1 ½ cups sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
2 tablespoons flour
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees
2. In a medium bowl combine graham cracker crumbs, sugar and cinnamon until well blended. Stir in melted butter.
3. Pam a springform pan and then with your hands spread and press down the crust. Make sure the crust covers the bottom and reaches halfway up the sides of the pan.
4. Using a mixer on medium spead beat the cream cheese until smooth. Add each ingredient one at a time mixing well between each addition; pumpkin puree, eggs, sour cream, sugar, spices, flour and vanilla extract.
5. Pour cheese filling over unbaked graham cracker crust. Bake for 1 hour or until the center is pretty firm.
6. Cover with plastic wrap and refridgerate for at least 4 hours or overnight.

Makes 6 servings

1 comment:

paul peggy zeus said...

I've tasted pumpkin cheesecake before, very yummy, but I can never pass up the pie or the muffins, so I haven't made this yet either.

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