Pumpkin Cheesecake

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.

New York Cheesecake

Why does everyone say that cheesecake is so hard to make? This is a super easy recipe that doesn’t even require a water bath. This makes a giant cheesecake too, so it would be great for a large dinner party.
I got this recipe from my friend Doug. Thanks for making this and letting me post it!

New York Cheesecake

1 cup graham cracker crumbs
3 Tbsp sugar
3 Tbsp butter or margarine, melted
5 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3 Tbsp flour
1 Tbsp vanilla
3 eggs
1 cup sour cream

Mix crumbs, 3 Tbsp sugar and butter; press onto bottom of 9 or 10-inch springformpan. Bake at 350 degrees for 10 minutes.
Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well 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 5 minutes to 1 hour and 10 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.
Top with pie filling and garnish, if desired.
Makes 12 servings