Perfect Pumpkin Cheesecake Recipe

This is a true cheesecake recipe meaning that it isn’t whip up and refrigerate. While those have their place, your Thanksgiving dinner will be ended on a fantastic note if you make this. It does take a bit of time, but take my word for it. It is truly worth it and not nearly as yard as it may seem.

For the filling:

4 8 oz packages cream cheese, softened

1 16 oz can pumpkin puree

1 ¼ Cup white granulated Sugar

½ Cup Sour Cream

1/4 Tbsp. All-Purpose Flour

2 Tsp. Vanilla Extract

4 eggs (room temperature)

2 Teaspoons Pumpkin Pie Spice

For the crust:

2 ½ Cups Graham Cracker Crumbs (I use my own homemade graham crackers for this recipe)

1 Tbsp. white granulated Sugar

1 Tsp. Ground Cinnamon

½ Stick Butter (melted)

In small mixing bowl, mix together the graham cracker crumbs, sugar, cinnamon and melted butter to form the crust. You’ll want it mixed well enough that you can pinch it together and it holds its form.

Press into the bottom of a spring form pan and set aside.

To make the filling, use a hand mixer the softened cream cheese, sugar, sour cream and eggs in a large mixing bowl and beat until smooth.

For full instructions please see : sixdollarfamily.com

Share this post