October 31, 2011

  • Hannah's Pumpkin Cheesecake

    Prep time: 20 minutes?
    Cook time: 1 hour
    Cool time: 4 hours and 15 minutes 
    Servings: Recipe makes two cheesecakes in 9" pie tins with 6-8 servings each
    Source - @irishmom4christ

    INGREDIENTS
    Crust:

    • 1 3/4 cups of ginger snap cookie crumbles
    • 3 tablespoons light brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1 stick melted salted butter

    Filling:

    • 3 (8 ounce) packages of cream cheese at room temperature
    • 1 (15 oz ) canned pureed pumpkin
    • 3 eggs (yolks and whites) plus 1 egg yolk
    • 1/4 cup sour cream
    • 1 1/2 cup sugar
    • 1/2 teaspoon ground cinnamon
    • 1/8 ground nutmeg
    • 1/8 ground cloves
    • 2 tablespoon all purpose flour
    • 1 teaspoon vanilla extract

    DIRECTIONS

    Preheat oven to 350 degrees F.

    Crust: In a medium bowl, combine crumbs, sugar, and cinnamon. Add melted butter. Press flat into a 9-inch springform pan. Set aside.

    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 the oven and let sit for 15 minutes. Cover with plastic and refrigerate for 4 hours.