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Pumpkin Cheesecake
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Total Time: 5 hr 30 min Prep 15 min Inactive 4 hr 15 min Cook 1 hr 0 min Yield: Level: Ingredients Crust: | |
| 1 3/4 cups | graham cracker crumbs |
| 3 tablespoons | light brown sugar |
| 1/2 teaspoon | ground cinnamon |
| 1 stick | melted salted butter |
| Filling: | |
| 3 (8-ounce) packages | cream cheese, at room temperature |
| 1 (15-ounce) can | pureed pumpkin |
| 3 eggs plus 1 egg 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 |
Directions
Preheat oven to 350 degrees 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 in 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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