Smoked Pumpkin Cheesecake
Ingredients
Crust
-
3
cups
crushed graham crackers or gingersnaps
-
8
tbsp
butter, melted
-
⅓
cup
granulated sugar
Cheesecake Filling
-
1 ½
lbs
cream cheese, room temperature
-
1
cup plus 3 tbsp
granulated sugar
-
8
oz
sour cream or plain Greek yogurt
-
8
oz
pumpkin puree
-
3
large
eggs
-
½
tbsp
pure vanilla extract
-
¼
tsp
salt
-
2
tbsp
all-purpose flour
Instructions
- Prepare the crust by combining crushed graham crackers or gingersnaps with sugar in a food processor until crumbly.
- Add melted butter and pulse until the mixture resembles wet sand.
- Line the bottom of a springform pan with parchment paper and spray with non-stick oil.
- Press the crust mixture evenly into the pan and bake at 325°F for 10 minutes. Allow to cool.
- For the filling, mix cream cheese, sugar, salt, and vanilla until smooth.
- Add pumpkin puree and mix until combined, then add eggs one at a time, mixing well after each addition.
- Fold in flour and pour the batter into the cooled crust.
- Cover the bottom of the pan with heavy-duty foil to prevent water from leaking in during the water bath.
- Place the springform pan in a water bath on the grill and bake at 300°F for 60 minutes.
- Let the cheesecake cool for 30 minutes to 1 hour before refrigerating for at least 3 hours or overnight.
- Serve with whipped cream and enjoy.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
7g
Sodium
200mg
Cholesterol
80mg
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