Pumpkin Cheesecake


- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter


- 3 (8-ounce) packages of cream cheese at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon of ground glove
- 2 tablespoons all purpose flour
-1 teaspoon vanilla extract

Cooking Directions

Preheat oven to 350 degrees F

Prepare the Crust
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter Press down flat into a 9-inch springform pan. Set it to the side.

Prepare the Filling
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and spices. Add four and vanilla. Beat together until well combined.

To Prepare Pie Filling
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.


Tips & Technique

Tips & Techniques

  1. Freezing the Top Tier
  2. Measurements
  3. Substitutions
  4. Mixing
  5. Baking Terms


  1. Perfect Topper
  2. Anniversary Customs

News and Events

Dairy-Deli-Bake Seminar & Expo
June 7-9, 2015 Atlanta, GA

Orlando Taste of the Nation
August 8, 2015 Orlando, FL

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