Pumpkin Cheesecake

Yield: 8 Servings





1 ¾ cup graham cracker crumbs

3 tablespoons light brown sugar

½ teaspoon cinnamon

1 stick of butter, melted


3 – 8 ounce packages of cream cheese, softened

1 – 15 ounce can pumpkin puree

3 eggs + 1 egg yolk

¼ cup sour cream

1 ½ cup granulated sugar

½ teaspoon cinnamon

1/8 teaspoon fresh nutmeg

2 tablespoons all purpose flour

1 teaspoon pure vanilla extract




Pre-heat oven to 350 degrees F

Crust:  In a medium bowl, combine graham cracker crumbs, sugar and cinnamon.  Add the melted butter and with a fork combine thoroughly.  Press the crumb crust mixture down flat into a 9-inch springform pan.  Set aside.

Filling:  In an electric mixer, with paddle attachment, beat the cream cheese until smooth.  Add the pumpkin puree, eggs, egg yolk, sour cream, sugar and spices and mix well.  Add the flour and vanilla.  Beat until well combined.

Assembly:  Pour the cheesecake batter into the crust and spread evenly.  Bake in the oven for approximately 1 hour or until a knife inserted into the middle of the cheesecake comes out clean.  Remove from oven and let cheesecake sit for approximately 15 minutes.  Cover with plastic wrap and refrigerate for a least 4 hours. 

Serving:  Remove the cheesecake from the springform pan and cut into wedges.  Serve with a dollop of fresh whipping cream and garnish with a sprig of mint. 


Source:  Paula Deen – Food Network