I orginally saw this recipe on Food Network and had to try it. It’s an affordable and simple cheesecake to make but extremely delicious! If you like the flavor of pumpkin pie and the creaminess of cheesecake, this recipe will combine them into a wonderful dessert! Enjoy!
For the Crust::
-1 3/4 cups graham cracker crumbs
-1/2 cup of ground almonds or pecans
-3 tablespoons light brown sugar
-1/2 teaspoon ground cinnamon
-3/4 to 1 stick melted salted butterFor the Filling::
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 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
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Prepare water bath for cheesecake by boiling up water (enough so that the water comes about half way up the side of the spring form pan).
In medium bowl, combine crumbs almonds, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
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. DO NOT OVER MIX, air accumulated by the eggs and being whipped can create air pockets while baking resulting in a cracked cheesecake.
Pour into crust and spread out evenly. Place aluminum foil on the bottom of the pan to make sure no water goes into the cheesecake while baking. Then, place 9″ spring pan into a sheet pan (I used an 13″ x 18″ sheet pan) and fill up to about half way up the 9″ pan with hot water.
Bake for about an hour, possibly more depending on your kitchen oven. I baked mine for about an hour and 15 minutes.
Remove from the oven and let sit for 15 minutes. Unlock and take out the cheesecake (leaving only the bottom plate and over with plastic wrap. Place in frig and refrigerate for 4 hours or over night.