Ingredients for Pumpkin Cheesecake Cpk
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- Unsalted Butter
- 3 (8-ounce) packages cream cheese
- Dark Brown Sugar
- All Purpose Flour
- Ground Cinnamon
- Ground Cardamom
- Ground Cloves
- Ground Ginger
- Ground Nutmeg
- 1 cup sour cream
- 4 large eggs
- Vanilla Extract
- Canned Pumpkin Puree
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How to Make Pumpkin Cheesecake Cpk
- **Make the Crust:**
- Combine 1 ½ cups graham cracker crumbs and ¼ cup granulated sugar in a food processor.
- Pulse until combined.
- With the food processor running, slowly pour in ¼ cup melted unsalted butter through the feed tube. Process until a soft mass forms.
- Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.
- **Make the Cheesecake Filling:**
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 3 (8-ounce) packages cream cheese until smooth and creamy. Stop to scrape down the sides as needed.
- Add ¾ cup packed light brown sugar and beat until well combined.
- In a separate bowl, whisk together 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground cardamom, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger, and ¼ teaspoon ground nutmeg.
- Gradually add the spice mixture to the cream cheese mixture, beating until just combined.
- Beat in 1 cup sour cream until smooth.
- Add 4 large eggs one at a time, beating well after each addition and scraping down the bowl.
- Stir in 1 teaspoon vanilla extract and 1 (15-ounce) can pumpkin puree until just combined.
- Pour the filling into the prepared crust.
- Place the springform pan on a baking sheet (to catch any spills).
- Bake for 1 hour.
- Gently jiggle the pan. If the center is still slightly jiggly, bake for another 10-20 minutes, checking every 5 minutes, until set but not overbaked.
- Let cool completely to room temperature on a wire rack.
- Refrigerate overnight before serving. Top with whipped cream before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
136g
Fat
97g
Carbs
14g
