Are you loving Fall as much as I am? We are trying to make the most of the season this year. This month’s Behind the Curtain Dessert Challenge ingredients were pumpkin and cream cheese. Last year, we made these pumpkin cream cheese wontons for this challenge (far more creative than cheesecake), but this cheesecake is out of this world good.
The filling is wonderfully creamy and the perfect combination of Fall flavors. I opted for my favorite gingersnap crust (the same recipe I used for the blueberry cheesecake we made this summer). Heaven. Run! Don’t walk to the kitchen and whip this cheesecake up for yourself so you know what I’m talking about.
…and if you’re getting a little tired of pumpkin recipes around here, sit tight. We’re planning our annual trip to our favorite apple orchard this weekend. Get ready for apples, sugar, and cinnamon…Oh my!
For the Crust
- 1 & 1/2 cups crushed gingersnaps
- 2 TBSP sugar
- 1 stick (1/2 cup) salted butter, melted
For the Filling
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- Preheat oven to 325.
- Mix the ingredients for the crust together.
- Gently press crust mixture into a 9″ pie pan.
- Bake for about 8 minutes to set.
- Remove pie pan from oven and place on wire rack to cool completely.
Beat cream cheese until smooth.
Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Mix until incorporated
Add flour and vanilla. Beat together until well combined.
Pour filling into crust. Spread out evenly with a rubber spatula.
Place in oven at 350 degrees for 1 hour.
Remove from the oven and let sit for 15 minutes.
Cover and refrigerate for 4 hours.