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

Prepare the Crust
First we want to start by evenly brushing the insides, then bottom of a graham cracker with 1 beaten egg yolk. Bake the crust for 5 minutes at 375°F and then remove it from the oven.

To Prepare the Pumpkin
Use any firm pumpkin and scrape away the flesh from the pumpkin. Don't use the seeds or skin. Then boil the pumpkin until it is soft (like a potato) drain and mash. Be sure to drain off any excess liquid an firmly pack pumpkin when you start measuring.

To Prepare Pie Filling
Combine the pumpkin, egg, milk, sugar, salt, ginger, nutmeg,cinnamon and cloves in a blender or mixer. Blend until smooth and pour into the prepared crust and bake at 375°F. and bake for 50 minutes.


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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