Pumpkin Cheesecake


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Pumpkin Cheesecake Recipe

Pumpkin Cheesecake

This pumpkin cheesecake is so light and airy it’s like biting into a cloud. It’s not as dense and heavy like a normal cheesecake. Because this recipe is so airy and has a lot of moisture in it, it will crack, there is no way around it. I suggest making the topping first, crust next and the cheesecake filling ┬álast.

Pumpkin Cheesecake Ingredients
  • 4 bricks cream cheese
  • 6 eggs
  • 1 15 oz can pure pumpkin, not pie pumpkin
  • 3/4 cup brown sugar
  • 1/2 cup cream
  • 1 tsp vanilla┬ádry
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
Directions:
  1. Preheat oven to 350 degrees and put a pan or oven proof bowl of water in the oven.
  2. A stand mixer works best for cheesecakes but you can use a hand mixer. Mix the cream cheese until smooth, add 1 egg at a time, blending well.
  3. Add the cream, vanilla and pumpkin, blending well.
  4. Pour into crust and bake for 1 hour.
  5. Add the sour cream topping, leaving about 1″ edge around the cake.
  6. Bake 30-40 min and remove from oven. It’s OK if it’s still a little jiggly when you remove it, the cheesecake will set up.
  7. Run a knife along the edges right away. After about 30 minutes, pop the ring off and set aside to cool for a couple of hours.

Crust
  • 1 bag Oreo cookies, frosting removed
  • 1 stick of butter, melted
  • 1 tsp cinnamon
  • 2 Tbsp brown sugar

Break the cookies down to a fine crumble in a food processor, add to bowl with the rest of the ingredients and mix well. Grease the bottom and sides of springform pan with butter, press the crust into pan evenly and bring it up the sides, set aside.

Sour Cream Topping for Pumpkin Cheesecake (optional)
  • 1 1/2 cups sour cream
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon or pumpkin pie seasoning

Mix together and put back in the refrigerator until ready to add to cheesecake.

Bon Appetite~ Valerie

Photo Credit: Best Recipes




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