You can’t be sick of pumpkin yet.
I’ve made this before many many years ago and my friend asked me for the recipe so she could make it for the holidays.
But guess what? It fell on the kitchen floor. Yep, the bottom of the springform pan fell out and the cake splatted on a floor with a loud thud. I can so visualize this – Isn’t that just horrible? All that work for a cake on the floor! So be veeeery veeery careful my friends. Put that cheesecake on a baking sheet just in case.
Sorry Ash, I had to share!
This cheesecake could not be more perfect for Thanksgiving. One because it’s pumpkin and two because it’s a cheesecake. How often do you eat cheesecake? If I had it my way, I would eat it once or twice a week because I really enjoy it. But that’s just not reality. I’m not making cheesecake every week, cookies yes, but cheesecake no. Which makes even more fun to make for the holidays…it’s special and different.
You can make a day or two ahead of time so there are no excuses! The longer it chills, the better it is. I whipped on some whipped cream but you can totally eat this plain. It’s so good that it doesn’t need any embellishments. However, piped whipped cream is pretty.
So…had to do it.
Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 1¾ cup graham cracker crumbs (I used the boxed kind)
- 3 tablespoon light brown sugar
- ½ teaspoon ground cinnamon
- 1 stick (8 tablespoons) unsalted butter, melted
- 3, 8 ounce packages cream cheese, room temperature
- 1, 15 ounce can pure pumpkin puree (no sugar added)
- 3 eggs plus 1 yolk, room temperature
- ¼ cup sour cream or plain greek yogurt
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- ¾ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 teaspoons pure vanilla extract
- Heavy whipping cream
- 2 tablespoons sugar
- ½ teaspoons pure vanilla.
- Or you could use cool whip or prepared whipped cream.
- Preheat oven to 350 degrees and grease a 9 inch pie pan or springform pan, set aside.
- In a bowl, mix together the crust ingredients and press into prepared pie pan; set aside.
- Using a mixer, beat the cream cheese until smooth. Add the rest of the ingredients: pumpkin puree, eggs, sour cream, granulated sugar, brown sugar, flour, cinnamon, pumpkin pie spice and vanilla and mix, scraping down sides of bowl as necessary, until well combined. Pour into prepared pie pan, place pan on a baking sheet and bake for 1 hour (check at 50 minutes just in case you have a hot oven, remove and let cool. The center should be giggle, if it starts to crack, it's over baked. Cover with plastic wrap and chill for several hours or overnight.
- If you're making whipped cream from scratch, place all ingredients into a mixer fitted with a whisk attachment (hand-held mixers work too) and whisk on medium-high speed until fluffy. Pipe on cheesecake and enjoy.
Recipe slightly adapted from Paula Dean