Pumpkin Cheese Cake

PumpkinCheesecake_s3x4_lgYes I know, it’s a bit late in the season, but I don’t worry about that. I get pumpkin cravings and well, this is one of the results.

This recipe comes from OrganicPedic. I swapped out the organic elements because I don’t usually shop that way. But I suspect it’s pretty darn near the same.

I found it to be an excellent recipe and we ate every bit of it.

And it’s quite easy to make as well.

INGREDIENTS:

FOR THE CRUST:

  • 2 c graham cracker crumbs (place about 1 sleeve in a plastic bag and get your rolling pin and roll away until in a nice crumb size)
  • 3 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 c butter (melted)

FOR THE FILLING:

  • 3  8 oz pkgs cream cheese
  • 1  15 oz can pureed pumpkin
  • 3 eggs, and 1 egg yolk
  • 1  1/2 c sugar
  • 1/4 c sour cream
  • 1 tsp cinnamon
  • 1/8 tsp freshly grated nutmeg
  • 1/8 tsp ground cloves
  • 2 tbsp whole wheat flour
  • 1 tsp vanilla

INSTRUCTIONS:

  1. Preheat oven to 350°
  2. Combine the crust ingredients and press into a 9-inch spring form pan.
  3. Beat the cream cheese until smooth.
  4. Add the pumpkin, eggs, yolk, sour cream, sugar and the spices.
  5. Add the flour and the vanilla.
  6. Beat until creamy and no lumps remain.
  7. Pour into crust, spreading evenly.
  8. Bake for 60 minutes or until the center is no long jiggly.
  9. Cool for 15 minutes on a rack and then refrigerate for 4 hours.
  10. Serve with whipped cream or ice cream.

Serves: 8-10

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