Pumpkin Cheesecake (Print Version)
# Ingredients:
01 -
3/4 cup graham cracker crumbs.
02 -
1 tablespoon brown sugar.
03 -
2 tablespoons butter, melted.
04 -
1/4 teaspoon cinnamon.
05 -
8 ounces cream cheese.
06 -
1/2 cup plus 1 tablespoon pumpkin puree.
07 -
1 large egg, room temperature.
08 -
2 tablespoons sour cream.
09 -
1/2 cup granulated sugar.
10 -
1/2 teaspoon cinnamon.
11 -
1/8 teaspoon nutmeg.
12 -
Pinch of cloves.
13 -
1 tablespoon flour.
14 -
1/2 teaspoon vanilla.
15 -
1 3/4 cups graham cracker crumbs.
16 -
3 tablespoons brown sugar.
17 -
4 tablespoons butter, melted.
18 -
1/2 teaspoon cinnamon.
19 -
24 ounces cream cheese.
20 -
15 ounces pumpkin puree.
21 -
3 large eggs, room temperature.
22 -
1/4 cup sour cream.
23 -
1 1/2 cups granulated sugar.
24 -
1 teaspoon cinnamon.
25 -
1/4 teaspoon nutmeg.
26 -
1/8 teaspoon cloves.
27 -
2 tablespoons flour.
28 -
1 teaspoon vanilla.
# Instructions:
01 -
Heat oven to 350°F.
02 -
Mix crust ingredients. Add 1 tablespoon to each cup. Press down with small bottle.
03 -
Beat cream cheese until smooth. Add pumpkin, eggs, sour cream, sugar, spices. Mix in flour and vanilla.
04 -
Divide filling among cups. Bake 20 minutes. Cool 15 minutes. Refrigerate 2 hours.
05 -
Mix crust ingredients. Press into springform pan.
06 -
Beat cream cheese until smooth. Add remaining ingredients. Mix until well combined.
07 -
Pour into crust. Bake 1 hour. Cool in open oven. Refrigerate 4 hours.
# Notes:
01 -
Use room temperature ingredients for smooth filling.
02 -
Cool slowly to prevent cracks.
03 -
Can freeze up to 2 months.
04 -
Top with whipped cream before serving.