Pumpkin cheesecake seems the perfect dessert for so many holidays: Halloween, Thanksgiving, Christmas… Come the first days of fall, and it’s like somebody pushes a button and all of a sudden, everyone yearns for something pumpkin-ish.
Have you ever known ANYONE who doesn’t just love rich, decadent cheesecake? Didn’t think so – so why not marry the two for the best Thanksgiving dessert ever?
But wait, am I hearing some moaning – something like cheesecake is really hard to make? Not at all! You can even use canned pumpkin
puree if you’re in a hurry or don’t want to mess with a big, slippery pumpkin.
.1 ½ cups graham crumbs
.½ melted unsalted butter
.24 oz cream cheese at room temperature (3 packages)
.2 cups fresh pumpkin puree (see our recipe)
.1 cup sugar
.1 tsp vanilla
.¼ cup flour
.¼ cup sour cream
.¼ tsp ground cloves
.¼ tsp nutmeg
.¼ tsp cinnamon
.¼ cup flour
.9-inch spring form pan
1. Preheat the oven to 350 F.
2. Make the Crust
Combine 1 ½ cups graham crumbs with ½ cup melted butter.
Stir until well combined.
Add combined mixture to spring form pan and spread evenly along the bottom.
3. Prepare the Filling
Use your mixer to soften the cream cheese until soft and smooth.
. 2 cups pumpkin puree
. 3 eggs
. 1 cup sugar
. 1 tsp vanilla
. ¼ cup flour
Add your spices:
. ¼ tsp ground cloves
. ¼ tsp nutmeg
. ¼ tsp cinnamon (don’t be stingy with cinnamon as it is not as strong as the first two)
Using a mixer or a whisk, mix all ingredients until fully combined and smooth.
4. Assemble and Bake
Pour the cream cheese mixture into the spring form pan.
Bake for 1 hour.
Remove from oven and cool for 20 minutes.
Cover tightly with foil and refrigerate over night.
Serve with freshly whipped cream (add a touch of vanilla for the perfect touch).