top of page

Pumpkin Cheesecake

Pumpkin Cheesecake

Making cheesecake may seem daunting, but the secret is simple: give yourself plenty of time and follow the directions carefully. This recipe is a nice alternative to traditional pumpin pie. Take your time, enjoy the process, and you’ll come up with a treat to rave about.

 

Serves: 8-10 slices   Preparation time: about 2 hours   Baking time: about 90 minutes total    Resting time: 4 hours




Ingredients for the Crust​ 1 1/2 cups graham cracker crumbs (from about     12 whole graham crackers) 6 tablespoons melted, unsalted butter 1 tablespoons sugar 1/2 teaspoons cinnamon

​Ingredients for the Filling 4 packages (8 ounces each) cream cheese, softened 1 1/4 cups brown sugar 3 tablespoons all-purpose flour 1 cup canned pumpkin puree 2 tablespoons pumpkin-pie spice 1 tablespoon vanilla extract 1/2 teaspoon salt 4 large eggs, room temperature

Ingredients for the Topping 2 cups (16 ounces) sour cream 1/3 cup sugar 1 teaspoon vanilla extract

Directions for the Crust Preheat Oven to 350˚F with rack in the center. 1. Pulse graham crackers in a blender or food processor into fine crumbs. 2. In a medium bowl, stir together cracker crumbs, 1 tablespoon sugar, 1/2 teaspoon cinnamon and 6 tablespoons melted butter. Transfer into a 9-inch springform pan.  Press crumbs into the bottom and about 1/2″ up the sides. Bake for 10 to 12 minutes until golden around edges. Remove from oven and cool to room temp.​

​Direction for the Filling 1. Beat the cream cheese and brown sugar with an electric mixer at low speed until smooth. Continue beating as you add the flour. Add pumpkin puree, pie spice, vanilla, and salt. Mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next. 2. Place springform pan on a rimmed baking sheet. Pour filling into springform and shake gently to even it out. 3. Transfer to the oven and bake at 350° for 55-60 minutes or until center is almost set. 4. In a small bowl, combine the sour cream, sugar, and vanilla. Remove pan from oven and spread filling on top, then bake 5 minutes longer. 5. Remove from oven and cool completely on a wire rack. Cover with plastic wrap; refrigerate until firm, at least 4 hours. 6. To unmold, carefully run a knife around edge of pan to loosen. Cut into wedges and serve.

​I hope you enjoy my recipes. Let me know if you’ve tried any of them and how they turned out.

Good cooking to you! Merry Christmas and Happy Holidays! ​Linda ​​​​​Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

1 view0 comments

Recent Posts

See All

Layered Bean and Beet Salad

This layered salad shows off well in a clear glass bowl. It’s a dish that consistently showed up at our family potlucks. It’s still just as delicious and popular as it was back in the day. Servings: 8

bottom of page