Brent's secretary gave me this recipe a couple of weeks ago. Brent loves cheesecake AND pumpkin, so when she gave me this recipe, I knew I'd be making it SOON!
Well, this weekend I made it! Cheesecake has never been my first choice of dessert, BUT this cheesecake is now the exception. It is so delicious that I wanted to share it with all of you!
PUMPKIN CHEESECAKEIngredients:Crust:
1 3/4 cup graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8 oz) packages cream cheese at room temperature
1 (15 oz) 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 ground nutmeg
1/8 teaspoon ground clove (I didn't have this so I omitted it)
2 tablespoons all purpose flour
1 teaspoon vanilla extract
Directions:For Crust:
In medium bowl, combine crumbs, sugar, and cinnamon.
Add melted butter.

Press down flat into a 9 inch springform pan. Set aside
(I don't have a springform pan, so I used a 9 in glass casserole dish)

For Filling:
Beat cream cheese until smooth.
Add pumpkin pureed, eggs, yolk, sour cream, sugar, and spices.
Add flour and vanilla. Beat together until well combined

Pour onto crust.
Spread out evenly

And place in oven at 350 for 1 hour

Remove from the oven and let sit for 15 minutes
Cover with plastic and refrigerate for 4 hours
I had my first piece for breakfast this morning! I had to place a pumpkin candy corn on top.
I can't wait to serve a piece to Brent when he gets home from work today. He'll LOVE it!

Thank you, Sharon!!!