Smoked Pumpkin Pie Cheesecake
Ingredients
Crust
-
3
cups
crushed graham crackers or ginger snaps
-
8
tbsp
butter, melted
-
⅓
cup
granulated sugar
Cheesecake Filling
-
1½
lbs
cream cheese, room temperature
-
1
cup
granulated sugar
-
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
-
1
tbsp
Pumpkin Pie Spice
Instructions
- Prepare the crust by crushing the graham crackers and sugar, then mix with melted butter until it resembles wet sand.
- Line the bottom of a springform pan with parchment paper and press the crust mixture evenly into the pan.
- Bake the crust at 325°F for 10 minutes and allow it to cool.
- For the cheesecake filling, mix cream cheese, sugar, sour cream, vanilla, pumpkin puree, and pumpkin pie spice until smooth.
- Add eggs one at a time, mixing well after each addition, then fold in the flour.
- Pour the filling 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 cheesecake in a water bath and bake at 300°F for 60 minutes.
- After baking, let the cheesecake cool for 30 minutes to 1 hour before refrigerating for at least 3 hours, preferably overnight.
- Serve with whipped cream.
Nutrition Facts (estimated)
Servings
8 servings
Calories
350
Total fat
20g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
75mg
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