Pumpkin Cheesecake

Pumpkin Cheesecake

By:
Community Classics .
Edited on Dec 21, 2007

A rich alternative to pumpkin pie

Ingredients

Crust :

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted butter

Filling :

3 (8oz) pkgs cream cheese at room temp
1 (15oz) can Libby's 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 tablespoons all -purpose flour
1 teaspoon vanilla

Directions

Preheat oven to 350

For crust:

In medium bowl combine crumbs, sugar, and cinnamon .Add melted butter. Press down into a 9 inch springform pan .Set aside

For filling :
Beat cream cheese until smooth add pumpkin , eggs, egg yolk sour
cream, and the spices . Add flour and vanilla .Beat together until well
combined. Pour into crust , Spread out evenly and place in oven for 1 hour .Remove from the oven and let sit for 15 minutes .Cover with plastic wrap and refrigerate for 4 hours .




Not a NESTLÉ®-tested recipe.


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