If you are looking for an alternative to pumpkin pie for your holiday dessert, consider making a pumpkin cheesecake. “But it’s hard to make,” you might say. Don’t worry. After I show you this recipe, you’ll say this instead – “Who knew cheesecake could be so delicious and easy?”
This cheesecake uses fresh pumpkin puree, but you can certainly use the canned variety if you’re short on time and fresh ingredients.
Ingredients Needed:
- 1 ½ cups graham crumbs
- ½ melted unsalted butter
- 24 oz cream cheese at room temperature (3 packages)
- 2 cups fresh pumpkin puree
- 3 eggs
- 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
Also, keep on hand a mixing bowl, mixer, spatula, 9-inch spring form pan and aluminum foil.
Directions:
Step 1: Preheat the Oven
Preheat the oven to 350 F.
Step 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.
Step 3: Prepare the Filling
Use a mixer to blend the cream cheese until soft and smooth.
Add 2 cups pumpkin puree.
Add 3 eggs.
Then 1 cup sugar.
Add 1 tsp vanilla.
Add ¼ cup flour
Next, add your spices. First, add ¼ tsp ground cloves.
Then, add the nutmeg.
Then add the ¼ tsp of cinnamon…make it a heaping one as this spice isn’t as strong as the others.
Now, you can mix all the ingredients using a mixer or a whisk, whichever you prefer.
Mix until fully combined and smooth.
Step 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.
After refrigeration, slice and serve with whipped cream.
Enjoy your yummy pumpkin cheesecake!
