Ingredients for Paula Deen's Pumpkin Cheesecake
- Graham Cracker Crumbs
- Light Brown Sugar
- Ground Cinnamon
- Salted Butter
- Cream Cheese
- Pumpkin Puree
- Eggs
- Egg Yolk
- Sour Cream
- Sugar
- Ground Nutmeg
- Ground Cloves
- All Purpose Flour
- Vanilla Extract
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How to Make Paula Deen's Pumpkin Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine gingersnap crumbs, ¼ cup sugar, and 1 teaspoon cinnamon.
- Add melted butter and mix until evenly moistened.
- Press crumb mixture firmly into the bottom of a 9-inch springform pan.
- Set aside.
- In a large bowl, beat cream cheese until smooth and creamy.
- Beat in pumpkin puree, 3 eggs, 1 egg yolk, sour cream, 1 ½ cups sugar, 1 teaspoon cinnamon, ½ teaspoon ginger, and ¼ teaspoon cloves until well combined.
- Add flour and vanilla extract; beat until just combined. Do not overmix.
- Pour batter into the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 1 hour, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 15 minutes.
- Remove from oven and let cool completely on a wire rack.
- Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
208g
Fat
128g
Carbs
21g
