Blogmas Day 2 | Pumpkin Cheesecake

 

So I know I promised to stay with the Christmas/winter theme but a few of my posts are holiday or home related and I think they still fit for Blogmas :) Today I wanted to share my favorite fall/winter dessert, pumpkin cheesecake. I've made this two years and both years I've won BEST DESSERT! :) It's so amazingly good and such a fun alternative to pumpkin pie or regular cheesecake.

Total Time: 5 hour 30 min

Prep: 15 min

Inactive: 4 hr 15 min

Cook: 1 hour

Yield: 8 servings

Level: Easy

You will need the following ingredients:

Crust

  • 1 & 3/4 cups graham cracker crumbs

  • 3 tablespoons light brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1 stick melted salted butter

Filling

  • 3 (8-ounce) packages cream cheese, at room temperature

  • 1 (15-ounce) can pureed pumpkin

  • 3 eggs plus 1 egg yolk

  • 1/4 cup sour cream

  • 1 & 1/2 cups sugar

  • 1/2 teaspoon ground cinnamon

  • 1/8 teaspoon fresh ground nutmeg

  • 1/8 teaspoon ground cloves

  • 2 tablespoon all-purpose flour

  • 1 teaspoon vanilla extract

I actually just buy the pre-made crusts because it's easier. But I do want to warn that this recipe usually makes enough to fill 1.5 pies. I'm not sure if the store bought crust is smaller or what.

Directions

Preheat oven to 350 degrees F.

For the crust

In medium bowl, combine the graham cracker crumbs, sugar and cinnamon. Add melted the butter. Lightly press the ingredients down flat into a 9-inch spring-form pan (or into any pie pan really). Set aside.

For the filling

Beat the cream cheese (don't forget to leave it out for a day or so before to get soft!) until smooth. Add the pumpkin puree, eggs and egg yolk, sour cream, sugar and the spices. Some people have mentioned that if all your ingredients are room temperature, you get less cracking once baked. Add the flour and vanilla. Beat together until well combined. Pour into the crust. Spread out evenly and place in oven for 1 hour, sometimes longer depending on your oven and elevation. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours.

pin now - enjoy later!

 
The Best Pumpkin Cheesecake. Perfect for Thanksgiving.