Pumpkin Cheesecake

Servings: 8
Prep Time: 15 minutes, plus 4 hours refrigeration.
Cook Time: 1 hour

Ingredients for Crust:

  • 1 ¾ C graham cracker crumbs
  • 3 Tbsp light brown sugar
  • ½ tsp ground cinnamon
  • 1 stick melted butter

Ingredients for Filling:

  • 3 (8 oz) packages cream cheese, at room temperature
  • 1 (15 oz) can of pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • ¼ C sour cream
  • 1 ½ C sugar
  • ½ tsp ground cinnamon
  • 1/8 tsp fresh ground nutmeg
  • 1/8 tsp ground cloves
  • 2 Tbsp all-purpose flour
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9 inch spring form pan. Set aside.
  3. In another bowl, beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
  4. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.img_0308.jpg

Recipe submitted by Colleen S.


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