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decadent pumpkin cheesecake

Decadent Pumpkin Cheesecake

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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Servings

8 Servings

Ingredients

  • 1 ¾ cups regular or cinnamon graham cracker crumbs Pound regular or cinnamon graham crackers into crumbs, whichever your preference.
  • ½ teaspoon cinnamon
  • 3 tablespoons light brown sugar
  • 8 tablespoons salted butter melted
  • 3 8-ounce packages cream cheese, softened
  • 3 eggs
  • 1 egg yolk
  • 1 15-ounce can pumpkin puree or pumpkin pie filling
  • ¼ cup sour cream
  • ½ teaspoon cinnamon
  • ⅛ teaspoon ground cloves
  • 1 ½ cups sugar
  • 2 tablespoons all-purpose flour
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350 degrees.
  • Crust:
  • In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. 
  • Add melted butter and combine.
  • Press down into a sprayed 9-inch springform pan. Set aside.
  • Filling:
  • In a large bowl, beat the softened (room temperature) cream cheese until smooth. 
  • Add in pumpkin puree, eggs, egg yolk, sour cream, sugar, cinnamon, ground cloves and nutmeg. 
  • Add in flour and vanilla. Beat on medium-high until well combined.
  • Combining:
  • Pour filling into crust. Spread out evenly with a spatula and place in the oven for 1 hour (may need longer if not set in the middle). 
  • Turn off oven, crack the door, and leave cheesecake in oven for another 30 minutes - this will hopefully prevent any cracking. 
  • Remove from oven and let stand for 15 minutes to cool. 
  • Cover and refrigerate for 4 hours or overnight before serving.
  • Serving suggestion: Top with a dollup of whipped cream and a sprinkle of pumpkin pie spice for an added treat!