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Pumpkin Cheesecake Recipe by Paula Deen

Easy Level
85 MIN 25 Prep + 60 Cook
8 servings Servings
$ /Serving
Print
Easy Level
85 MIN 25 Prep + 60 Cook
8 servings Servings
$ /Serving

Pumpkin Cheesecake Recipe by Paula Deen

Easy Level
85 MIN 25 Prep + 60 Cook
8 servings Servings
$ /Serving

Ingredients

  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1 stick melted salted butter
  • 3 (8oz) packages cream cheese, at room temperature
  • 1 (15oz) can pureed pumpkin
  • 4 eggs, 3 eggs plus 1 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 ground cloves
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract

Preparation

Preheat oven to 350 °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. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

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Preparation

Preheat oven to 350 °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. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product