Pumpkin Spiced Cheesecake

Pumpkin Spice Cheesecake


For the filling

3 (8 ounce) packages cream cheese, room temperature

1 (15 ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 tablespoons finely chopped pecans

1 1/2 cups sugar

1 tablespoon Pumpkin Spice Blend

For the crust

1 3/4 cups graham cracker crumbs

3 tablespoons organic palm sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter

Let's start with the crust:

In a bowl, combine, cinnamon, sugar and graham cracker crumbles, then add melted butter

Press mixture down flat into a deep dish pie pan or a 9 inch Springform pan (either works just fine)

Now for the filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and pumpkin spice. Add flour and vanilla. Beat until well blended

Fold pecans into the mixture, pour mixture into pie crust

Be sure to spread evenly and place in the oven for 1 hour. Remove from oven and let sit 20 minutes

Cover and refrigerate 3 1/2 hours

Serve with a dollop of fluffy whipped cream and sprinkle additional finely chopped pecans on top and add a pinch of pumpkin pie spice right on top of the whipped cream





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