This recipe is delightful combining two favorites pumpkin pie and cheesecake creating a Pumpkin Cheesecake. Items and procedures listed below.
Cream cheese (available in-store)
All purpose flour
Pumpkin puree (available in-store)
50express vanilla flavor
Graham cracker crumbs
Unsalted butter (available in-store)
Springform pan 10x3 (available in-store) *
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
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
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.