About the Recipe
Move over pumpkin pie, and say hello to pumpkin cheesecake! If you really truly want to impress your guests this holiday season, this cheesecake is how. Tall and proud like a classic New York style version, this one has a pumpkin cream cheese filling, all sitting atop a homemade graham cracker crust.
Ingredients
FILLING INGREDIENTS
- 1 Cup Canned Pumpkin
- 1/2 Tablespoon Pumpkin spice
- 16 oz Cream Cheese
- 1 Cup Sugar
- 2 Eggs
- 2 teaspoon Vanilla
- 1 Cup Sour Cream
CRUST INGREDIENTS
- 1 Cup Sugar
- 1 stick Butter, softened
- 1 sleeve/package Graham Crackers
OPTIONAL TOPPING
- 1 Cup Granulated Sugar
- 1 Tablespoon Vanilla Extract
- 1 pint Sour Cream
- To taste Caramel Sauce
Preparation
1) Pre-heat oven to 325° F
2) Blend up the ingredients for the crust in a food processor.
3) Line a 9 in. Spring foam pan with the crust mixture and bake for 12 minutes
4) While the crust is baking, make the filling with a hand mixer or stand mixer.
5) Add all ingredients to the bowl and mix till it is nice and smooth.
6) After the crust is done, pour the filling over the crust and cook for 50 min.
7) Then let it cool down on the counter.
8) Put it in the fridge and keep refrigerated it will be ready to eat the next day.
9) Optional topping Mix ingredients together and add on top before putting in the fridge.
10) Drizzle Caramel Sauce on top before serving to decorate