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Pumpkin Cheesecake
The last three months of the year always bring about a weird sense of urgency in me. If I don’t get to a Cheesecake Factory to buy a slice of pumpkin cheesecake I feel that the year was a waste! This Year it wasn’t happening so I took things into my own hands…I decided to bake my own Pumpkin Cheesecake.
Delicious Rating: Easy recipe to make as long as you follow the directions. Don’t rush the softening of the cream cheese either. Unfortunately, I didn’t care for it. The spices were overpowering the pumpkin and the crust had a ‘wet’ texture to it that I didn’t like. My DH thought it was too sweet but a friend of mine who tried it went back for seconds so it really depends on your palate. I doubt I will ever make this cheesecake again. I will just have to make sure I get to the States next year sometime during October-December to get the Pumpkin Cheesecake I dream of…
FOR RECIPE & PHOTO GUIDE CLICK →
Pumpkin Cheesecake
Author: CookEatDelicious.com
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Yields: 12 slices
Serve with whipped cream and caramel sauce.
Ingredients
- Crust:
- 1¾ cups graham cracker crumbs
- 3 tbsp brown sugar
- ½ teaspoon ground cinnamon
- 1 stick of melted butter
- Filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs
- ¼ cup sour cream
- 1½ cups sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon fresh ground nutmeg
- ½ teaspoon ground cloves
- 2 tbsp all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Prepare Crust: In medium bowl combine crumbs, sugar, and cinnamon.
- Add melted butter and mix.
- Press down flat into a 10-inch spring form pan and set aside.
- Start filling by beating the cream cheese together until smooth.
- Add pumpkin, eggs, sour cream, sugar, and the spices and mix together.
- Add flour and vanilla and mix together until well combined.
- Pour filling into the crust.
- Bake for one hour.
- Cool on wire rack for 15 more minutes.
- Cover with plastic wrap and refrigerate for at least four hours before serving.
Notes
Cooling time: 4 hours
Make sure the cream cheese is at room temp so it will be thoroughly mixed in.
As you can see, my cream cheese wasn’t at room temp and I was in a little rush and just went with it. There are little cream cheese pieces, no big deal and didn’t affect the taste at all.
Enjoy!
Wow!
What an awesome cheesecake. I was going to make the below version but I think I will attempt your version instead.
wascene.com/food-drink/new-york-cheesecake-recipe/
Many thanks,
Jen
Let me know how it turns out Jen!
I think I will also give this one ago… Never attempted a sweet dish with pumpkin but very keen… Will let you know once I have!
Cheers Sam
Yes, tell me how it turns out!