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Pedrotti's Holiday Pumpkin Cheesecake
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Brief Description
Pumpkin cheesecake in a graham cracker crust. Allow 4 hours for chilling after baking.
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Main Ingredient
pumpkin
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Category: Desserts
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Cuisine: American
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Prep Time: 270 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: pedrotti
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Posted On: Sep 17, 2014
Number of Servings:
Ingredients:
- 1 3/4 cups - graham cracker crumbs
- 3 tablespoons - light brown sugar
- 1/2 teaspoons - ground cinnamon
- 1 sticks - salted butter melted
- 1 packages - 8 oz. cream cheese at room temperature
- 1 cans - 15 oz. pureed pumpkin
- 3 - eggs
- 1 - egg yolk
- 1/4 cups - sour cream
- 1 1/2 cups - sugar
- 1/2 teaspoons - ground cinnamon
- 1/8 teaspoons - fresh ground nutmeg
- 1/8 teaspoons - ground cloves
- 2 tablespoons - all-purpose flour
- 1 teaspoons - vanilla extract
Directions:
Preheat oven to 350 degrees F.
FOR CRUST:
In a medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch 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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