Pumpkin Cheesecake
By JDARK
Ingredients
- Crust:
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- 1/4 cup chopped pecans
- 2 tablespoons butter
- Cake:
- 40 ounces cream cheese, softened
- 3 tablespoons flour
- 1 cup sugar
- 1 tablespoon vanilla
- 1 cup canned pumpkin
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 3 eggs
- 1/2 cup sour cream
Details
Servings 12
Preparation time 20mins
Cooking time 85mins
Preparation
Step 1
Crust:
1. Mix crumbs, 3 tablespoons sugar, pecans and butter.
2. Press into bottom of a 9" springform pan.
3. Bake at 350 degrees F for 10 minutes.
Cake:
4. Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
5. Blend in pumpkin and spice.
6. Add eggs, one at a time, mixing on low speed after each addition, just until blended.
7. Blend in sour cream/
8. Pour over crust and bake at 350 degrees F for 1 hour and 5 minutes, or until center is almost set.
9. Run knife or metal spatula around the rim of pan to loosen cake.
10. Cool before removing the rim of the pan.
11. Refrigerate 4 hours or overnight.
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