Pumpkin Cheesecake
A creamy and delicious dessert perfect for the fall season, combining the warmth of pumpkin with the richness of cheesecake.
Ingredients
Crust
- 1 ¾ cups cups graham cracker crumbs
- 3 tablespoons tablespoons light brown sugar
- 4 tablespoons tablespoons unsalted butter (melted)
- ½ teaspoon teaspoon ground cinnamon
Filling
- 24 ounces ounces cream cheese (3 packages)
- 15 ounces ounces pumpkin puree (1 can)
- 3 large eggs eggs (room temperature)
- ¼ cup cup sour cream
- 1 ½ cups cups granulated sugar
- 1 teaspoon teaspoon ground cinnamon
- ¼ teaspoon teaspoon fresh ground nutmeg
- ⅛ teaspoon teaspoon cloves pinch
- 2 tablespoons tablespoons all purpose flour
- 1 teaspoon teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Prepare the crust by mixing graham cracker crumbs, brown sugar, and melted butter, then press into a springform pan.
- Bake the crust for 10 minutes, then let it cool.
- Beat the cream cheese until smooth, then mix in pumpkin puree, eggs, sour cream, sugar, spices, flour, and vanilla extract.
- Pour the filling over the cooled crust and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Let the cheesecake cool in the oven with the door ajar, then refrigerate for at least 4 hours before serving.
Notes
Ensure all ingredients are at room temperature before starting for a smooth filling.