Tuesday, September 20, 2011

Pumpkin Cheesecake

Fall gives me an overwhelming desire to bake (especially pumpkin flavored things), so Sunday I made a pumpkin cheesecake. My mom makes the best cheesecake in the world so even though I was following Paula Deen's recipe, I used a few of her tricks. It turned out great!



  • 1 3/4 cups graham cracker crumbs (just crush of the three sleeves that comes in a box)
  • 3 T light brown sugar
  • 1/2 t ground cinnamon
  • 1 stick melted salted butter


  • 3 (8oz) packages cream cheese, at room temperature
  • 1 (15oz) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 c sour cream
  • 1 1/2 c sugar
  • 1/2 t ground cinnamon
  • 1/4 t pumpkin pie spice
  • 2 T all-purpose flour
  • 1 t vanilla extract


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, sour cream, sugar and the spices. Add eggs one at a time. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 70 minutes. Remove from the oven (cheesecake will be very jiggly) and let sit until cool. Cover with plastic wrap and refrigerate for 4 hours.

Get Paula’s recipe here. Watch Paula’s video here.

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