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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…

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Pumpkin Cheesecake
Author: 
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
  1. Preheat oven to 350 degrees F.
  2. Prepare Crust: In medium bowl combine crumbs, sugar, and cinnamon.
  3. Add melted butter and mix.
  4. Press down flat into a 10-inch spring form pan and set aside.
  5. Start filling by beating the cream cheese together until smooth.
  6. Add pumpkin, eggs, sour cream, sugar, and the spices and mix together.
  7. Add flour and vanilla and mix together until well combined.
  8. Pour filling into the crust.
  9. Bake for one hour.
  10. Cool on wire rack for 15 more minutes.
  11. 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!

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