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Pumpkin Cheesecake Recipe by Paula Deen

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

Pumpkin Cheesecake Recipe by Paula Deen

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

Ingredients

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

Preparation

Preheat oven to 350 °.

 

For crust:

 

In medium bowl, combine crumbs, sugar and 1/2 teaspoon 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

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2 Reviews

Nancy
Nancy 11/27/2014
11/27/2014
The best cheesec

The best cheesecake EVER!!!

Tina
Tina 10/11/2014
10/11/2014
Delicious! A big

Delicious! A big hit with my family