Family Pumpkin Cheesecake

AuthorBreakfield_Burkey
RatingDifficultyIntermediate

This creamy cheesecake is often requested and sometimes gifted during the holiday season. It is done in a ceramic type of pan 10" in diameter and with 2" sides. If your pan is bigger adjust the recipe accordingly. Embellish with chocolate leaves using rose petals as forms if you are feeling creative.

TweetSaveShare

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time5 hrs

The Crust
 2 cups Graham Cracker Crumbs
 3 tbsp Light Brown Sugar
 ½ cup Ghiradelli 100% Unsweetened Ground Cocoa
 ¾ tsp Ground Cinnamon
 2 sticks lightly salted butter
The Filling
 12 oz Packages of Cream Cheese (at room temperature)
 15 oz Can of Pureed Pumpkin
 4 Eggs
 1 Egg Yolk
 ½ cup Sour Cream
 1 ¾ cups Light Brown Sugar
 ½ tsp Ground Cinnamon
 ¼ tsp Ground Nutmeg (I prefer freshly ground)
  tsp Ground Cloves (I prefer freshly ground)
 1.50 tbsp Flour
 ½ tsp Vanilla Extract
 ½ tsp Almond Extract

First Things First
1

Preheat oven to 350 degrees
I do not use a springform pan. I use a 9" diameter, 1.4 inches high edge cooking dish.

The Crust
2

Mix together the Graham Cracker Crumbs, Light Brown Sugar, Cocoa, and Cinnamon directly in the pan with a fork or narrow spatula. It should be well blended (but not covering the counter).

3

Melt the butter in a pitcher in the microwave. 40 seconds on high. Pour it over the dry mixture and coat the dry ingredients thoroughly.

4

Using spoon or finger tips press up the sides and over the bottom as smoothly as possible and to coat the surface as evenly as possible. Set aside.

The Filling
5

In a large bowl, using an electric beater beat the cream cheese until smooth. Note, if this is not at room temperature then you start it will be lumpy.

6

Add Pumpkin puree, eggs, egg yolk, sour cream, sugar, and all the spices. Beat until smooth.

7

Add the flour, then the vanilla and almond extracts. Beat until well combined.

8

Pour into the crust. If necessary spread to even and then place the pan into the over (I like the middle of my oven). Cook for an hour. The top may crack a little not to worry.

9

Remove from oven and let sit for 30 minutes. Transfer to the refrigerator for 4 hours.

You can embellish with chocolate leaves or shapes you like.

Cover with plastic wrap.

Note: The first piece is always the most difficult for me to remove so I make it small.

CategoryCooking MethodTags, ,

Ingredients

The Crust
 2 cups Graham Cracker Crumbs
 3 tbsp Light Brown Sugar
 ½ cup Ghiradelli 100% Unsweetened Ground Cocoa
 ¾ tsp Ground Cinnamon
 2 sticks lightly salted butter
The Filling
 12 oz Packages of Cream Cheese (at room temperature)
 15 oz Can of Pureed Pumpkin
 4 Eggs
 1 Egg Yolk
 ½ cup Sour Cream
 1 ¾ cups Light Brown Sugar
 ½ tsp Ground Cinnamon
 ¼ tsp Ground Nutmeg (I prefer freshly ground)
  tsp Ground Cloves (I prefer freshly ground)
 1.50 tbsp Flour
 ½ tsp Vanilla Extract
 ½ tsp Almond Extract

Directions

First Things First
1

Preheat oven to 350 degrees
I do not use a springform pan. I use a 9" diameter, 1.4 inches high edge cooking dish.

The Crust
2

Mix together the Graham Cracker Crumbs, Light Brown Sugar, Cocoa, and Cinnamon directly in the pan with a fork or narrow spatula. It should be well blended (but not covering the counter).

3

Melt the butter in a pitcher in the microwave. 40 seconds on high. Pour it over the dry mixture and coat the dry ingredients thoroughly.

4

Using spoon or finger tips press up the sides and over the bottom as smoothly as possible and to coat the surface as evenly as possible. Set aside.

The Filling
5

In a large bowl, using an electric beater beat the cream cheese until smooth. Note, if this is not at room temperature then you start it will be lumpy.

6

Add Pumpkin puree, eggs, egg yolk, sour cream, sugar, and all the spices. Beat until smooth.

7

Add the flour, then the vanilla and almond extracts. Beat until well combined.

8

Pour into the crust. If necessary spread to even and then place the pan into the over (I like the middle of my oven). Cook for an hour. The top may crack a little not to worry.

9

Remove from oven and let sit for 30 minutes. Transfer to the refrigerator for 4 hours.

You can embellish with chocolate leaves or shapes you like.

Cover with plastic wrap.

Note: The first piece is always the most difficult for me to remove so I make it small.

Family Pumpkin Cheesecake

One Comment

  1. I plan to try this recipe soon, it looks delish
    I have read this book and this is the review that I wrote for it.

    Everything’s coming up roses
    Life is good, Jacob is alone in the world. I’m the span of a few days the skills his mother left him with afford him to go to a conference for techies through an unknown benefactor. He finds a wonderful girl, and is offered a new job in Europe.
    I am not a techie but learned a lot about the world of hackers and online espionage from this book. My hud band who is IT had to explain some things to me as we listened together, but it was an adventure and I can’t wait to read the next book in the series,. Also this book was steamu, and helped heat up our nights. I loved the narrator.

Leave a Reply

Your email address will not be published. Required fields are marked *