This recipe is delightful combining two favorites pumpkin pie and cheesecake creating a Pumpkin Cheesecake. Items and procedures listed below.
Items used:
- Cream cheese (available in-store)
- Granulated sugar
- All purpose flour
- Pumpkin puree (available in-store)
- 50express vanilla flavor
- Graham cracker crumbs
- Ground Cinnamon
- Brown Sugar
- Unsalted butter (available in-store)
- Springform pan 10x3 (available in-store) *
PIE CRUST:
- 1/2 graham cracker crumbs
- 1/4 brown sugar
- 1/2 teaspoon cinnamon
- 1 pinch salt
- 1/4 cup unsalted butter
PUMPKIN CHEESECAKE BATTER
- 4 8oz packages of cream cheese (2 pounds) room temperature
- 3/4 cup sour cream
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 1/2 tsp salt
- 5 room temperature eggs
- 2 tbsp all purpose flour
- 1 cup pumpkin puree
- 1 1/2 tsp pumpkin spice
- 2 tsp 50 vanilla flavor
PROCEDURES:
Pie Crust
- In a bowl add graham cracker crumbs, brown sugar, cinnamon, salt, melted butter. Mix it together with a spatula until it is well combined.
- Empty graham cracker mix to a 10x3 springform pan. With any flat bottom container press down on the graham cracker. push up a little bit get some graham cracker on the edges of the pan.
- Bake for 10 minutes at 350 degrees or until golden color
Cheesecake batter
- Using a whisk attachment, Mix Cream cheese and sour cream in mixer or medium speed for 4-5 minutes or until creamed together. Scrape bowl
- Add in granulated sugar, brown sugar, and salt. Make sure to dissolve all the small balls of the brown sugar before placing it in the mixer. Let it mix for 2 minutes on on low, scrape bowl and give it another mix.
- Now incorporate 5 eggs (room Temperature) slowly, one by one. Now scrape bowl.
- Add in all purpose flour, pumpkin puree, pumpkin spice, vanilla flavor let it mix for 2 minutes on low speed, scrape bowl and mix for another 3 minutes or until fully creamed together.
- Now empty batter into pan. Place foil on the bottom of pan, place pan into a deep dish and add water to it. Cheesecake is baking in water bath.
- Bake at 350 degrees for 1 hour 20 minutes. Turn off oven and leave cheesecake in for 1 hour. Take Cheesecake out and let it cool 2-3 hours in refrigerator.
