Pumpkin Cheesecake

Pumpkin Cheesecake

My favorite season is here! It's fall!! To celebrate the season, I am going to share with you my pumpkin cheesecake recipe.

This recipe is a little time consuming; however, it is worth it.

Prep Time: 15-20 Minutes.

Bake time: 1 hour.

Oven Temp: 350 degrees.

Serves: 8-10

What You Need

15oz Can Pumpkin Puree.

3 Eggs + 1 egg yolk.

3 (8oz) Packages of Cream Cheese.

¼ Cup Sour Cream.

1/8 Teaspoon Clove, Ground.

1/8 Teaspoon Nutmeg, Ground.

2 Tablespoons All Purpose Flour

1 ½ Cups Sugar.

1 Tablespoon Vanilla Extract.

Graham Cracker Crust. (I buy pre-made, but you can use homemade)

Directions

Cream cheese needs to be at room temperature. Once at room temperature, use a hand mixer to beat cream cheese until very smooth.

Add pumpkin puree. Mix well.

Add Eggs + yolk and mix.

Add sour cream, sugar, clove, nutmeg, vanilla, mix.

Slowly add flower and mix carefully.

Bake for 1 hour @ 350.

Let cheesecake cool down for 1 hour.

Refrigerate at least 4 hours before serving.

The Newlywed's Guide to Cooking