The Yummy Cheesecake Recipe

So here is the yummy pumpkin cheesecake recipe from my previous post. I can’t take all the credit though, I started with Paula Dean’s recipe and made a few tweaks here and there as my first attempt didn’t turn out quite the way I wanted. *wink*

Crust:

1 3/4 cups vanilla wafers (ground)
1/4 cup ground pecans (optional)
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

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 fresh ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/2 teaspoon salt
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, salt and the spices. Add flour and vanilla. Beat together until well combined.

Pour 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.

To make individual sized cheesecakes in a muffin pan:
Make 1.5 the amount of crust. Line 3 muffin pans with paper or aluminum liners. Put 1 tablespoon unpacked crust mix in each liner. Measure out 1/4 cup of filling for each. Bake for 15 minutes until just set and center doesn’t giggle. Cool 15 minutes then remove from pan. Refrigerate 4 hours.

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