This recipe for cheesecake I've made each and every year for Thanksgiving for the last three years...and tonight is no exception. The cheesecake tastes light with strong hints of pumpkin yet light hints of the spices. It is hands down delicious. So I thank you Paula Deen for a recipe that is now an annual tradition:
- Crust -
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick butter (yes Paula) melted
- Filling-
- 3 (8-oz) packages cream cheese at room temperature
- 1 (15-oz) can pureed pumpkin
- 3 eggs plus one egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves (I've used ground Allspice and that works too)
- 2 tablespoon flour
- 1 teaspoon vanilla extract
- Directions-
- Preheat oven to 350 (F)
- For crust: In medium bowl combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
- For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream sugar, and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and place in oven for 1 hour.
- Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for four hours before serving.
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