Pumpkin Cheese Cake

Delicious cheesecake good for any time of year!

Published

May 5, 2023

Ingredients

Crust

  • 1 3/4 cups graham cracker crumbs
  • 3 tbsp light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup melted butter

Cake

  • 8oz x 3 packages cream cheese, at room temperature
  • 15oz can pureed pumpkin
  • 3 eggs
  • 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups white sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cloves
  • 2 tbsp all purpose flour
  • 1 tsp vanilla extract

Directions

  • Preheat oven to 350F.
  • Make the crust:
    • In a medium bowl, combine the 1 3/4 cups graham cracker crumbs, 3 tbsp light brown sugar, 1/2 tsp ground cinnamon.
    • Add 1/2 cup melted butter.
    • Press down flat into a 9 inch springform pan.
    • Set aside.
  • Beat 8oz x 3 packages cream cheese until smooth.
  • Add 15oz can of pumpkin puree, 3 eggs and 1 egg yolk, 1/4 cup sour cream, 1 1/2 cup white sugar, 1/2 tsp ground cinnamon, 1/8 tsp nutmeg, 1/8 tsp ground cloves. Beat together to combine.
  • Add 2 tbsp flour and 1 tsp vanilla extract. Beat together until well combined.
  • Pour into crust and spread evenly.
  • Bake at 350F for 1 hour.
  • Remove from oven and let rest for 15 minutes.
  • Cover with plastic wrap and refrigerate for 4 hours before serving.