Recipe – Pumpkin Cheesecake

I’ve posted a recipe below for my best pumpkin cheesecake yet to date!  You’re welcome.
This year I made my first turkey for the family.  It turned out great, with savory stuffing, green bean casserole, corn and cranberry sauce as sides.  Everyone ate, drank, and napped.  Success!

Recipe – PUMPKIN CHEESECAKE

  • 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
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon allspice
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 10″ graham cracker crusts

Directions

  • Preheat oven to 350 degrees F.

  • For filling:

  • Beat cream cheese until smooth. Add pumpkin puree, eggs, sour cream, sugar and spices. Blend well.  Add flour and vanilla. Beat together until blended.

  • Pour into crust. Place in 350 degrees F oven for 1 hour. Remove from the oven and let sit for 15 minutes. Refrigerate for 4 hours or overnight.

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