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 (or crushed Biscoff cookies)
- 3 Tablespoons light brown sugar
- 1/2 tsp ground cinnamon
- 4 Tablespoons melted unsalted 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)
- 1/4 cup sour cream
- 3 eggs
- 1 egg 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
- Pre-heat oven to 350ºF.
- Wrap the springform pan in 2 layers of heavy-duty foil to prevent any water from seeping through to the cheesecake. Set aside.
- Crust: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.
- Add the melted butter & combine. Press down flat into a 9-inch springform pan. Use the bottom of 1-cup measuring cup to smooth evenly. Set aside.
- Filling: Using a stand mixer with a paddle attachment, mix the cream cheese on medium until completely smooth.
- Add the pumpkin, sour cream, sugar, eggs, egg yolk, and spices.
- Add the flour and vanilla. Beat together until just combined. Don’t overbeat as it can cause the top to crack in baking.
- Pour into graham cracker crust. Spread out evenly.
- Place the springform pan into a larger pan or rimmed baking sheet. Once you place it in the oven, pour hot water into the larger pan to a depth of 1-inch up the sides of the springform pan.
- Bake in the oven for 1 hour. Remove from the oven and let sit for 15 minutes.
- Once cooled, place paper towels over top to absorb any condensation & cover with plastic wrap. Refrigerate for at least 4 hours , preferably overnight.
- Top with some whipped cream & sprinkle a little cinnamon on top. Enjoy.
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
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