Pumpkin Cheesecake

It took me a few tries to get a shot I even halfway liked of this delectable pumpkin cheesecake. It was first served at Christmas and the leftovers were frozen and eaten on several more occasions. I finally got a reasonable photo on the last piece. Delicious, but not photogenic. Actually I think it was more me than the cheesecake. 😉

It was both the easiest and best cheesecake I have ever made.  I placed a 9×13 pan filled with water in the oven with the cheesecake as recommended to prevent cracking and it really seemed to help.
We froze the leftovers in portion-sized pieces in tin foil. It worked beautifully! The cheesecake was still great several weeks later.

1 ¾ cups Graham Cracker Crumbs
3 Tbsp Light Brown Sugar
½ tsp Ground Cinnamon
4 Tbsp Melted Salted Butter
3 (8-ounce) Packages 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
½ tsp Ground Cinnamon
⅛ tsp Fresh Ground Nutmeg
⅛ tsp Ground Cloves
2 Tbsp All-Purpose Flour
1 tsp 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. Wrap the bottom of spring form pan with aluminum foil and place a pan of water in the over under the cheesecake.  Spread out evenly and place oven for 1 hour. Turn off heat, open oven door slightly and let the cheesecake sit in the cooling oven for at least 15 minutes. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

When done the cheesecake should still “jiggle” slightly in the center. It will firm up as it sits.

I had no worries of this cheesecake falling. I think the pumpkin helps it set.

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