Barbara’s Pumpkin Cheesecake

  • Servings: 8-10
  • Difficulty: Intermediate

Let me start off by saying we love pumpkin! Pumpkin coffee, pumpkin creamer, pumpkin pie, etc. You get the idea. We always have a pumpkin dessert on Thanksgiving and this pumpkin cheesecake is tied with Teresa's Pumpkin Roll for all-time favorite. After having his first piece a good friend of mine said 'OMG! I'm in pumpkin heaven'. If you love pumpkin & cheesecake you're in for a real treat. 😋 😋

Ingredients

Crust:

  • 9-inch springform pan
  • 1¾ cups graham cracker crumbs
  • 3 Tablespoons light brown sugar
  • 1/2 tsp ground cinnamon
  • 1 stick melted salted butter

Filling: All ingredients should be at room temperature, including the eggs, to properly act as an emulsifier.

  • 3 (8-oz) packages cream cheese, cubed and at room temperature
  • 1 (15-oz) can pureed pumpkin (do not use pumpkin pie mix)
  • 1/3 cup sour cream
  • 3 eggs plus 1 yolk
  • 1½ cups sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 Tablespoons all-purpose flour
  • 1 tsp vanilla extract or paste

Instructions

  1. Pre-heat oven to 350ºF.
  2. Grease bottom and sides of a 9-inch springform pan with butter.
  3. Wrap the springform pan in 2 layers of heavy-duty foil to prevent any water from seeping through to the cheesecake.  Set aside.
  4. Crust: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.
  5. Add the melted butter. Press down flat into a 9-inch springform pan. Set aside.
  6. Filling: Beat the cream cheese until smooth.
  7. Add the pumpkin, sour cream, eggs, egg yolk, and spices.
  8. Add the flour and vanilla. Beat together until just combined. Don’t overbeat as it can cause the top to crack in baking.
  9. Pour into graham cracker crust. Spread out evenly.
  10. Before baking run the point of a sharp knife between the cheesecake mixture and the side of the pan about 1/2 to 1-inch down. This will help prevent cracks.
  11. Place the springform pan into a larger pan that contains enough water to go up the sides of the springform about 1-inch.
  12. Bake in the oven for 1 hour. Remove from the oven and run the point of a sharp knife completely down the sides and around edges. Let sit for 15 minutes.
  13. Cover with plastic wrap and refrigerate for 4 hours or overnight.

Notes: For a gluten-free version, substitute all-purpose flour with Bob’s Red Mill 1 to 1 Gluten-Free Flour and use gluten-free graham cracker crumbs.

You can make this 1 or 2 days before and keep refrigerated until ready to serve.

This is the perfect dessert with a cup of coffee after a tasty Thanksgiving dinner.  It also makes a great dessert for a Halloween party, just add some black ribbon bats on black wire. No need to wait for a holiday. You can enjoy this delicious dessert all year round.

 

Recipe adapted from Paula Deen

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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