Pumpkin Cheesecake

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For anyone who didn’t get enough pumpkin during the holidays, here is a pumpkin cheesecake!

Original recipe

 

Pumpkin Cheesecake
Adapted from Paula Deen

Yield: 8 servings

For the crust:

  • 1 3/4 cups graham cracker crumbs, homemade or store bought (for example, Pamela’s Gluten-Free Honey Grahams)
  • 3 tablespoons light brown sugar OR 3 tablespoons granulated sugar+dollop molasses
  • 1/2 teaspoon ground cinnamon
  • 8 tablespoons salted butter, melted

For the 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 ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoons gluten-free OR all-purpose flour
  • 1 teaspoon vanilla extract

 

  1. Center a rack in the oven and preheat to 350°F.
  2. In a medium bowl, combine crumbs, sugar and cinnamon.
  3. Add melted butter and stir together.
  4. Press into the bottom of a 9-inch springform pan. Set aside.
  5. In a large bowl, beat cream cheese until smooth.
  6. Beat in pumpkin puree, eggs, egg yolk, sour cream, sugar, and spices.
  7. Add flour and vanilla and beat together until well combined.
  8. Pour into crust and spread out evenly.
  9. Bake for 1 hour.
  10. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
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