Friday, November 25, 2011

Pumpkin Cheesecake


Looking to switch things up a bit for the holidays instead of the usual pumpkin pie? Try Paula Deen's recipe for pumpkin cheesecake.

This is one beautiful, creamy cheesecake! It's easy to make, too. I followed her directions, only adding more spices to it.


Pumpkin Cheesecake 
From Paula's Home Cooking/Celebrates cookbook

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon - I used 1 tbsp
1/8 teaspoon fresh ground nutmeg - I used 1 tsp
1/8 teaspoon ground cloves - I used 1 tsp
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

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. I made our cheesecake the night before and refrigerated it. Set it on the counter for 15 minutes before cutting it for easier handling.


2 comments:

Bizzy B. Bakes said...

I would enjoy this a lot more than a pumpkin pie. It is smushier. Go figure out a meaning for the word. I think, I made it up.

Thanks for sharing with Bizzy Bakes.

sunnylove said...

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