Spiced Pumpkin Cheesecake

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For Thanksgiving this year I thought I would try out a couple new recipes I found on Pinterest.  The first was Paula Deen's Pumpkin Cheesecake off Food Network.  It came out pretty good.  It was really rich (but what else would you expect from cheesecake?) and the spices really it gave it some kick.

I followed the recipe pretty closely with the following small tweaks:

Crust:

  • 1 3/4 cups graham cracker crumbs (I made my own by crushing them in the blender)
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter
Combine ingredients and press down flat into a 12-inch springform pan.  (I only coated the bottom and about 1/2 inch up the side of the pan)

Filling:

  • 3 (8-ounce) packages cream cheese, at room temperature (Cream in mixer until smooth)
  • 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
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon allspice
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
Preheat oven to 350.

To smoothed cream cheese add remaining ingredients and beat together until well combined. Pour into crust.  Pour into crust and bake for 1 hour (or until center is set). Remove from the oven and let sit for  at least 15 minutes before refrigerating.
 
I am the only one in the house that eats pumpkin, so I will be enjoying the rest of this for a couple more days!

1 comment:

  1. I make pumpkin cheesecake out of The Joy of Cooking at any time of year and it's AMAZING! It has a sour cream/brown sugar topping that I just want to eat by the bowlful.

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