Pumpkin Cheesecake
Ingredients
Crust
- 2 cups graham crackers, ground
- 2 tbsp sugar
- ½ cup melted butter
Filling
- 32 oz (2 lb) cream cheese, softened
- 1½ cups sugar
- 5 eggs
- 1 tbsp vanilla extract
- 1 cup sour cream
- 15 oz can pumpkin filling
- 1 tsp ground cloves
- 1 tsp nutmeg
- 1 tsp ginger
- 2 tsp cinnamon
Special Equipment
- 9" nonstick springform pan
- wax paper
- nonstick cooking spray
How-to
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Preheat oven to 325°
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Prepare a 9" springform pan with a layer of wax paper. Spray lightly with nonstick cooking spray
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Combine crust ingredients and press into springform pan. Place crust in the freezer while making the filling
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Cream sugar and cream cheese in mixer. Then add eggs, vanilla extract, sour cream, pumpkin, ground clove, nutmeg, ginger, and cinnamon and mix untll smooth. Pour into the frozen crust
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Place cheesecake in a large pan and create a water bath by adding water to about ½ to ¾ of the way up the outside of the cheesecake
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Bake for 1½ hours to 1 hour and 45 minutes (depending on your oven) or until the cheesecake is set in the middle
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Allow to cool before removing from pan. Best if refrigerated overnight or for at least 6 hours before serving