Cheesecake is surprisingly easy to make, the best thing about it is that there are so many variations and flavors.
I decided to make a pumpkin cheesecake to keep with the season. A twist on traditional pumpkin pie to give your thanksgiving dessert table a new look.
What you'll need:
For the CRUST:
1 3/4 c. graham cracker crumbs
3 T. light brown sugar
1/2 t. ground cinnamon
1 stick melted salted butter (yes I said one stick)
For the FILLING:
3 (8oz) packages cream cheese at room temperature
1 (15 oz) can pumpkin
3 eggs plus 1 egg yolk
1/4 c. sour cream
1 1/2 c. sugar
1/2 t. cinnamon
1/8 t ground cloves
1/8 t. ground nutmeg
2 T. flour
1 t. vanilla extract
Preheat the oven to 350 degrees F
To make the crust, in a medium bowl, combine crumbs, sugar, and cinnamon. Gradually add the melted butter. Mix well and press firmly into a 9-in spring form pan.
In a large bowl, beat the cream cheese until smooth. Add pumpkin, eggs, yolk, sour cream, sugar and spices. Combine well, add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour (place in the center of the oven and to avoid cracking, below place a baking pan about half full of water). Remove from the oven and cool for 15 minutes. Cover with plastic wrap and place in refrigerator for 4 hours.
Top with homemade whip cream and enjoy.
For the CRUST:
1 3/4 c. graham cracker crumbs
3 T. light brown sugar
1/2 t. ground cinnamon
1 stick melted salted butter (yes I said one stick)
For the FILLING:
3 (8oz) packages cream cheese at room temperature
1 (15 oz) can pumpkin
3 eggs plus 1 egg yolk
1/4 c. sour cream
1 1/2 c. sugar
1/2 t. cinnamon
1/8 t ground cloves
1/8 t. ground nutmeg
2 T. flour
1 t. vanilla extract
Preheat the oven to 350 degrees F
To make the crust, in a medium bowl, combine crumbs, sugar, and cinnamon. Gradually add the melted butter. Mix well and press firmly into a 9-in spring form pan.
In a large bowl, beat the cream cheese until smooth. Add pumpkin, eggs, yolk, sour cream, sugar and spices. Combine well, add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour (place in the center of the oven and to avoid cracking, below place a baking pan about half full of water). Remove from the oven and cool for 15 minutes. Cover with plastic wrap and place in refrigerator for 4 hours.
Top with homemade whip cream and enjoy.
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