It Is Really A Perfect Pumpkin Cheesecake Recipe

This pumpkin cheesecake recipe is really a perfect dessert. I'm not a big fan of pumpkin pie, but I love pumpkin cheesecake! This pumpkin cheesecake is the best pumpkin cheesecake I ever tasted. When I made this pumpkin cheesecake recipe for the first time, it was my first time ever making any kind of cheesecake, and it came out perfectly! I was brave enough to test this new recipe for Thanksgiving, and I also made a classic apple pie as a backup plan, and as a result I had 2 wonderful desserts for all the guests to enjoy!

Best Pumpkin Cheesecake Recipe

Ingredients:

CRUST:

• 1 3/4 cups graham cracker crumbs
• 3 tbsp sugar
• 1/2 tsp cinnamon
• 1 stick (1/2 cup) butter, melted
• FILLING:
• 3 packages (8 oz each) cream cheese, brought to room temperature
• 1 can (15 oz) pumpkin puree
• 3 eggs + 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cup sugar
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 2 tbsp flour

Instructions:

1. Preheat oven to 350F. Put a pan of water in the oven on the bottom shelf and keep it there the whole time while the cheesecake is baking. Spray the 9-inch non-stick springform pan with non-stick cooking spray.
2. Make the crust: Mix graham cracker crumbs, sugar and cinnamon. Add melted butter and mix until combined. Press the crust into the sprinform pan and set aside.
3. Make the filling: In a large bowl, put cream cheese, pumpkin puree, eggs, sour cream, vanilla, sugar, spices and flour. Mix together with a mixer until the mixture is evenly colored and smooth.
4. Pour the filling into the crust. Put in the oven and bake for 1 hour.
5. Remove the pumpkin cheesecake from the oven and let rest for 1 hour to cool down. Cover with plastic wrap and refrigerate for at least 4 hours.