pumpkin cheesecake
(2 ratings)
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This is a Paula Deen recipe... so it may not be Weight-Watchers approved or health conscious. Oops. This is my favorite "show off" item thus far... mind you I haven't been in the kitchen that long. Yummy with loads of whipped cream and a surprisingly light and fluffy for cheesecake. I even forgot the sugar one time, added it after it was all in the pan (trying to not mess up the crust), and everyone loved it still!
(2 ratings)
Ingredients For pumpkin cheesecake
- CRUST
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1 3/4 cgraham cracker crumbs
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3 Tbspbrown sugar
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1/2 tspground cinnamon
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1 stickmelted butter
- FILLING
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3 pkgcream cheese, room temperature
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1 canpureed pumpkin
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3eggs
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1egg yolk
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1/4 csour cream
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1/2 tspground cinnamon
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1 1/2 csugar
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1/8 tspground nutmeg
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1/8 tspground cloves
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2 Tbspall-purpose flour
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1 tspvanilla extract
How To Make pumpkin cheesecake
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1In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
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2Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
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3Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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