This is a cheesecake recipe that I created and really enjoy. I took Doug’s NY Cheesecake Recipe and tweaked it a bit to make it this delightful Pumpkin Cheesecake. I also took this to work and everyone went crazy because it was so delicious. This is the perfect fall dessert that everyone will enjoy.
Pumpkin Cheesecake
1 Cup Graham Cracker Crumbs (one package of graham crackers crushed)
3 Tablespoons Sugar
4 Tablespoons Butter, melted
5-8 Ounce Packages Cream Cheese
1 Cup Granulated Sugar
¼ Cup Brown Sugar
3 Tablespoons Flour
1 Tablespoon Vanilla
3 Teaspoons Pumpkin Pie Spice (or 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1 teaspoon allspice)
1-15 Ounce Can Pumpkin
3 Large Eggs
3/4 Cup Sour Cream
Mix crumbs, 3 Tbsp sugar and butter; press onto bottom of 9 inch spring-form pan. Bake at 350 degrees for 10 minutes.
Mix cream cheese, 1 cup sugar, brown sugar, flour and vanilla with electric mixer on medium speed until well blended. Add pumpkin pie spice and canned pumpkin, mix until blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust.
Bake 1 hour and 15 minutes to 1 hour and 25 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Pumpkin Cheesecake
1 Cup Graham Cracker Crumbs (one package of graham crackers crushed)
3 Tablespoons Sugar
4 Tablespoons Butter, melted
5-8 Ounce Packages Cream Cheese
1 Cup Granulated Sugar
¼ Cup Brown Sugar
3 Tablespoons Flour
1 Tablespoon Vanilla
3 Teaspoons Pumpkin Pie Spice (or 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1 teaspoon allspice)
1-15 Ounce Can Pumpkin
3 Large Eggs
3/4 Cup Sour Cream
Mix crumbs, 3 Tbsp sugar and butter; press onto bottom of 9 inch spring-form pan. Bake at 350 degrees for 10 minutes.
Mix cream cheese, 1 cup sugar, brown sugar, flour and vanilla with electric mixer on medium speed until well blended. Add pumpkin pie spice and canned pumpkin, mix until blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust.
Bake 1 hour and 15 minutes to 1 hour and 25 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
1 comment:
That looks good Jason. I think I am going to try it. Thanks for sharing
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