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I love pumpkin pie and I love cheesecake. When you put the two together and you come up with a delicious combination of goodness. The pumpkin cheesecake has all of the warm spices to remind you it’s fall and it’s light enough (not too dense) that you may even want to have another slice because one may not be enough.
- 12 or about 3 pkgs of whole Graham Crackers, finely crushed
- About 12 Ginger Snap cookies, finely crushed
- 1 Tbsp Sugar
- 8 Tbsp or more of Butter, melted
- Dash of Salt
- 4 – 8oz Cream Cheese, room temperature
- ¾ cup Sugar
- ¾ cup Brown Sugar
- 1- 15oz can Pumpkin puree
- ½ cup Sour Cream
- 4 Eggs + 1 Egg yoke
- 2 tsp Cinnamon
- ¼ tsp Ginger
- ¼ tsp Nutmeg, fresh ground
- 1 ½ Tbsp Cornstarch or 2 Tbsp Flour
- 2 tsp Vanilla
- Preheat oven 325
- In a food processor finely ground up the graham crackers and cookies, sugar and salt. Pour mixture into a bowl. Add in the melted butter and mix until thoroughly combined and all of the crust mixture ‘wet’.
- In a 9 inch springform pan, lightly spray or butter the pan. Press the crust mixture on the bottom of the pan and a little up the sides. Bake in the oven for about 10 minutes till lightly golden brown. Remove and cool.
- In a mixer, with the flat paddle, cream the cream cheese. Add in the sugars and mix until thoroughly combined. Add in the pumpkin puree, sour cream and blend until smooth. Add the eggs and egg yoke, vanilla, flour and spices and mix until just combined but don’t over mix. Pour the mixture into the crust and spread evenly. Gently tap the pan to get out any air bubbles.
- In a shallow baking pan, fill with water half way and place on the bottom rack of the oven. This will help prevent cracks in your cheesecake. Place the cheesecake on the rack just above. Bake in the oven for about 75 minutes or until set and the edges are done and the center may be slightly soft. Turn off the oven and let it finish and cool in the oven for another 15 minutes or more before removing.
- Set on a cooling rack for about another hour, to room temperature. Then place in the refrigerator for at least 3 hours before serving, preferably 5 or more hours if not overnight. The cheesecake will be delicious the next day.
- Serve with fresh whip cream or other preference.