Pumpkin Pie cheesecake

By taniaf

Ingredients

• filling:
• crust: 6 tbsp butter, room temp
• 1/3 cup sugar
• 1 egg yolk
• 1 tsp vanilla
• 1 cup flour
• pinch salt
• 1 cup pumpkin puree
• 3/4 tsp cinnamon
• 1/2 tsp ginger
• 2.5 lbs cream cheese, softened
• 1 3/4 cups sugar
• 1/2 cup flour
• 3/4 cup sour cream
• 1.5 tsp vanilla
• 1/4 tsp salt
• 5 eggs

Details

Servings 12

Preparation

Step 1

Make crust: Cream butter and sugar until fluffy. Add egg yolk and vanilla, mix well. Add flour and salt, mix until dough comes together. Turn out dough onto a piece of plastic, shape into a disk, chill 30 minutes.
Make filling:
Roll out dough to 10 inches. Fit into bottom of 10 inch springform pan. Freeze 15 minutes. Bake until crust is firm, 12-15 minutes. Let cool completely, lower temp to 325.
Stir in spices to puree. Wrap sides and bottom of pan in foil. Butter inside of pan. Beat cream cheese until fluffy. Add sugar and flour, mix until smooth. Add sour cream, vanilla and salt. Mix in eggs one at a time, until just combined.
Stir 2 cups cream cheese mixture into pumpkin mix, pour rest of cream cheese mix into pan, dollop pumpkin mix on top and swirl with a butter knife.
Set pan in a roasting pan, and place in oven. Pour boiling water in pan so it covers half of springform pan. Bake until cake is set, 50-60 minutes. Turn off oven, let stand with door slightly open 1 hour. Let cool completely on wire rack. Chill at least 6 hours.