Description
Description A Fall Dessert Classic that combines a buttery graham crust with a rich pumpkin-cream cheese filling, perfectly spiced for the holidays.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- 24 oz ( 3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin purée (not pumpkin pie filling)
- 3 large eggs
- ¼ cup sour cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 tbsp all-purpose flour
- Whipped cream, for serving
- Crushed gingersnap cookies or extra graham crackers, for garnish
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Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
- In a medium bowl, combine graham cracker crumbs, melted butter, 2 tbsp sugar, and 1 tsp cinnamon. Press the mixture into the bottom of the springform pan.
- Bake the crust for 10 minutes, then let cool.
- In a large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth.
- Add pumpkin purée, eggs (one at a time), sour cream, vanilla extract, ground cinnamon, nutmeg, and cloves. Mix until smooth.
- Sprinkle the flour over the filling and fold to combine.
- Pour the filling over the cooled crust and smooth the top.
- Place the springform pan in a larger roasting pan and add hot water to the roasting pan.
- Bake for 60-70 minutes, until edges are set and center jiggles slightly.
- Turn off oven and let cheesecake cool in the oven for 1 hour.
- Remove from water bath and let cool to room temperature.
- Refrigerate for at least 4 hours, preferably overnight.
- Run a knife around the edge, release the sides, and transfer to a serving plate. Top with whipped cream and garnished as desired.
Notes
- Notes
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.