Pumpkin Cheesecake (Print Version)
# Ingredients:
01 -
1/2 teaspoon cinnamon.
02 -
3 tablespoons brown sugar.
03 -
1 3/4 cups graham cracker crumbs.
04 -
4 tablespoons melted butter.
05 -
1/4 cup sour cream.
06 -
3 large eggs at room temperature.
07 -
15 ounces pumpkin puree.
08 -
24 ounces cream cheese.
09 -
1 teaspoon cinnamon.
10 -
1/4 teaspoon nutmeg.
11 -
1/8 teaspoon cloves.
12 -
2 tablespoons flour.
13 -
1 teaspoon vanilla.
14 -
1/8 teaspoon nutmeg.
15 -
1/4 teaspoon cinnamon.
16 -
2 tablespoons melted butter.
17 -
3/4 cup graham cracker crumbs.
18 -
8 ounces cream cheese.
19 -
1/2 cup plus 1 tablespoon pumpkin puree.
20 -
1 large egg, at room temperature.
21 -
2 tablespoons sour cream.
22 -
1/2 cup granulated sugar.
23 -
Pinch of cloves.
24 -
1 tablespoon flour.
25 -
1/2 teaspoon vanilla.
26 -
1/2 cup plus 1 tablespoon granulated sugar.
27 -
1 tablespoon brown sugar.
# Instructions:
01 -
Set oven to 350°F and let it preheat.
02 -
Combine the crust ingredients. Spoon a tablespoon into each cup. Use a small bottle to flatten.
03 -
Whip cream cheese so it's smooth. Blend in pumpkin, eggs, sour cream, sugar, and spices. Add flour and vanilla last.
04 -
Scoop mixture evenly into the cups. Bake for 20 minutes. Let cool for 15 minutes, then chill for 2 hours.
05 -
Mix together the crust ingredients. Spread and press them into your springform pan.
06 -
Cream the cream cheese until lump-free. Slowly combine the rest. Mix thoroughly.
07 -
Pour filling into the crust. Keep it in the oven for an hour. Let it cool with the door open afterward. Chill for at least 4 hours.
# Notes:
01 -
Let ingredients come to room temp for a smoother batter.
02 -
Cooling it slowly helps avoid cracks.
03 -
This dessert freezes well for up to 2 months.
04 -
Add whipped cream on top just before serving.