Pumpkin Cheesecake

Cheesecake is my absolute favorite thing to make for potlucks. No one in my immediate family even likes cheesecake but I love it and I am in love with making it. Now am I good at it?? I’m ok. 95% of the time my cheesecakes end up with a huge crack down the middle but they sure do taste good. And since there is typically a crack my favorite recipes are those that have a topping so I can of course hide the crack.

For the latest cheesecake creation I made a pumpkin cheesecake for the Thanksgiving potluck our d-group from church had.

First and foremost you have to lay the cream cheese out to come to room temperature. Once it is at room temp you can begin with the actual making of the cheesecake.

The crust for this cheesecake consists of graham cracker crumbs, butter, cinnamon, and brown sugar. I used my food processor to make crumbs of the graham crackers but you can use whichever means work best for you. Next I added the brown sugar, cinnamon, and melted butter, mixed it all together, and pressed it into the springform pan to make the crust.

Cream cheese and pumpkin are the primary components of the filling for the cheesecake. First you cream all of the cream cheese together until it is smooth. Then add the sugar, pumpkin, eggs, and spices. Blend it up and then add the flour and vanilla. Once it is all put together pour it over the crust and bake it in the oven for 1 hour.


After about 15 mins, run a knife along the edge and loosen from the pan. Let it finish cooling then cover and refrigerate.

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

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

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat 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.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Thank you Paula Deen and Food Network for this yummy recipe.


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