Pumpkin Cheesecake
Ingredients
The Crust
-
2
cups
graham cracker crumbs
-
¼
cup
brown sugar
-
1
teaspoon
ground cinnamon
-
⅓
cup
pecans (optional)
-
6
tablespoons
unsalted butter, melted
-
½
teaspoon
salt
-
½
teaspoon
vanilla extract
The Filling
-
4
8-ounce packages
cream cheese, softened
-
¾
cup
sour cream
-
½
cup
granulated sugar
-
¾
cup
brown sugar, firmly packed
-
½
teaspoon
salt
-
2
tablespoons
cornstarch
-
2
large
eggs
-
3
large
egg yolks
-
1
15-ounce can
pumpkin puree (not pie filling)
-
2½
tablespoons
pumpkin spice mix
-
2
teaspoons
vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and grease a 10-inch springform pan.
- Crush the graham crackers and mix with pecans, brown sugar, melted butter, salt, and vanilla extract.
- Transfer the mixture to the springform pan and press down to form a crust, then bake for 8-10 minutes.
- Reduce the oven temperature to 200°F (93°C).
- In a mixer, combine softened cream cheese and sour cream until smooth, then add sugars, salt, and cornstarch, mixing well.
- Slowly add the eggs and yolks, mixing gently until creamy.
- Pour 1½-2 cups of cream cheese filling into the crust and set aside.
- Mix pumpkin puree, pumpkin spice, and vanilla into the remaining cream cheese filling, then spread over the first layer.
- Let the cheesecake sit for 10 minutes to allow bubbles to form, then pop them with a fork.
- Bake the cheesecake at 200°F (93°C) for 3-3½ hours until the center reaches 165°F (74°C).
- Cool the cheesecake for 5-10 minutes, then run a knife around the edges and let it cool completely for about 3 hours.
- Wrap and refrigerate for at least 6 hours or overnight.
- Remove from the fridge, decorate as desired, and slice to serve.
Nutrition Facts (estimated)
Servings
8
Calories
456
Total fat
21g
Total carbohydrates
63g
Total protein
5g
Sodium
479mg
Cholesterol
148mg
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