Description
This is an easy and different kind of cheesecake to make for the holidays.
Ingredients
Units
Scale
Crust
- 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick salted butter (melted)
Filling-
- 3 8–oz. packages of cream cheese, room temperature
- 1 15–oz. can of pumpkin puree
- 3 eggs plus 1 egg yolk (at room temperature)
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Topping
- 2 cups sour cream
- 2 tablespoons granulated sugar
- pecan halves (optional)
Instructions
- Preheat and prep the crust. Preheat the oven to 350°F or 177°C. In a medium bowl, combine the crushed graham cracker crumbs, brown sugar, and cinnamon. Add the melted butter, mix well, and press the mixture firmly onto the bottom and partway up the sides of a greased 9-inch springform pan.
- Make the filling. In a large bowl, beat the cream cheese until smooth. Add the pumpkin purée, eggs, egg yolk, sour cream, sugar, cinnamon, nutmeg, and cloves. Add the flour and vanilla extract, then beat until everything is well combined.
- Bake the cheesecake. Pour the batter over the crust and spread it evenly. Bake for 1 hour. Remove the cheesecake from the oven (leave the oven on).
- Add the sour cream topping. In a small bowl, whisk together 2 cups sour cream and 2 tablespoons granulated sugar. Spread the mixture over the top of the cheesecake. Return the cheesecake to the oven and bake for 5 minutes.
- Cool and chill.Remove from the oven and let the cheesecake sit for about 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours. Top with pecan halves before serving, if desired.
Nutrition
- Serving Size:
- Calories: 335
- Sugar: 24.3 g
- Sodium: 157 mg
- Fat: 21.9 g
- Carbohydrates: 31.3 g
- Protein: 5.6 g
- Cholesterol: 77.5 mg