For awhile now, I've been browsing different recipes to find the perfect dessert that would match the coming of fall. There was no doubt that pumpkin had to be involved with this project. Pumpkin bread, pumpkin cupcakes, pumpkin juice (for you Harry Potter fans), and pumpkin white hot chocolate. None of these really sparked the "I-gotta-make-this-RIGHT-NOW" feeling until I came across this recipe.
Leave it to Paula Deen to create a delicious and, of course, buttery dessert: pumpkin cheesecake. I was kind of nervous because I had never attempted to make cheesecake before. Nevertheless, I was ready for a challenge. Strolling down the aisles at the market and putting the can of pureed pumpkin and 3 packages of cream cheese into my basket made it pretty obvious to the outsider what I was planning to do back home.
Yes, I made a gigantic mess.
Yes, I almost burned myself pouring the boiling water for the water bath. Yes, I couldn't REALLY tell how much "jiggle" my cheesecake was supposed to have, but whichever way my cheesecake turns out, my little pumpkin friend is now relaxing in the fridge after a long bake in the oven.
So here's the final product. I can't wait to try it tomorrow!
Crust:
Leave it to Paula Deen to create a delicious and, of course, buttery dessert: pumpkin cheesecake. I was kind of nervous because I had never attempted to make cheesecake before. Nevertheless, I was ready for a challenge. Strolling down the aisles at the market and putting the can of pureed pumpkin and 3 packages of cream cheese into my basket made it pretty obvious to the outsider what I was planning to do back home.
Yes, I made a gigantic mess.
Yes, I almost burned myself pouring the boiling water for the water bath. Yes, I couldn't REALLY tell how much "jiggle" my cheesecake was supposed to have, but whichever way my cheesecake turns out, my little pumpkin friend is now relaxing in the fridge after a long bake in the oven.
So here's the final product. I can't wait to try it tomorrow!
Crust:
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
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
Directions
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For 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 oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
