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Pumpkin Cheesecake

If you like cheesecake and pumpkin pie then you will love this recipe. It has all the pumpkin pie flavor packed into a rich and creamy cheesecake. Any crust will work but we recommend a gingersnap crust; the extra spice in the crust really brings out the other flavors. Try pressing the crust up the sides of the springform pan just a bit for a more rustic look. You won't be sorry.

Ingredients

Units:
US | Metric
Metric | US
  • All Purpose Flour - 1/2 oz
  • Pumpkin Pie Spice - 1/8 oz
  • Egg - 3⅝ oz
  • Egg yolk - 1⅜ oz
  • Canned Pumpkin - 9¾ oz
  • Sour Cream - 4⅜ oz
  • Vanilla Extract - 1/4 oz
  • Cream Cheese - 1½ lb
  • Granulated Sugar - 2 oz
  • Brown Sugar - 4 oz

Servings

1 cake

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Directions

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