PUMPKIN CHEESECAKE! The only holiday dish you'll need.
- 1¾ cups graham cracker crumbs
- 3 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- 1 stick salted butter, melted
- 3 (8-ounce) packages at room temperature cream cheese
- 1 (15-ounce) can pureed pumpkin
- 4 eggs (3 eggs plus 1 yolk)
- ¼ cup sour cream
- 1½ cups sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
Mix crumbs + sugar and ½ teaspoon cinnamon. Add melted butter. Press down flat into a 9-inch springform pan.
Set aside.
Beat cream cheese until smooth. If your cream cheese has lumps so will your cake. Scrape sides for even mix. Add pumpkin puree, eggs + egg yolk (ADD ONE EGG AT A TIME AND BEAT AFTERWARDS) , sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour batter on top of crust-and bake @350 for 1 hour. Allow to set outside the over for another 15 mins. Once chilled top with whipped cream and serve.
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