Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters canned pumpkin puree; 355 milliliters gingersnap cookie crumbs (from about 30 cookies); 680 grams packages cream cheese, at room temperature; 2 larges eggs plus 2 large egg yolks, at room temperature; 2 Tbsps all-purpose flour; 118 milliliters packed light brown sugar; 118 milliliters finely chopped pecans; 2 teaspoons pumpkin-pie spice; 118 milliliters sour cream, at room temperature; 59 milliliters sugar; 6 Tbsps unsalted butter, melted; 2 teaspoons vanilla extract

Pumpkin Cheesecake requires around 40 minutes from start to finish. One serving contains 533 calories, 7g of protein, and 41g of fat. This recipe serves 10. This recipe covers 11% of your daily requirements of vitamins and minerals. Not A mixture of pumpkin puree, eggs plus egg yolks, pumpkin-pie spice, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Make crust: Preheat oven to 350F. Butter an 8-inch springform pan. Cover outside of pan with 2 layers of foil. Stir together all crust ingredients. Press into bottom and up sides of pan.

Ingredients you will need

Butter

Crust

Equipment you will use

Springform Pan

Aluminum Foil

Oven

Bake for 10 minutes.

Equipment you will use

Oven

Let cool on a rack.

Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light. Beat in eggs and yolks, 1 at a time. Beat in pumpkin, sour cream and vanilla. Reduce speed to low; beat in flour and spice.

Ingredients you will need

Cream Cheese