Sunday, November 14, 2010

Creamy Pumpkin Cheesecake

What’s not to love about pumpkins?! You can use them for decoration, roast their seeds, and use them for amazing baked goods. And have you ever thought of the great arm workout you get by scooping out their insides? Or how you are expanding your creativity by designing the perfect jack-o-lantern? Pumpkins are not only flavorful, but they are a means to physical and mental perfection! Ummm, ok, maybe that’s a little much, but they are one of the most delicious flavors to bake with during the fall!

Due to my pumpkin fascination, I decided to bake a pumpkin cheesecake. I went straight to a woman who I know wouldn’t skimp on the good stuff, Paula Deen. Below is her recipe, with a few added tips. Enjoy!

Ingredients for the crust:

  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter 
Ingredients 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

1. Preheat oven to 350 degrees F.
2. Make crust: In medium bowl, combine crumbs, sugar and cinnamon.
Add melted butter and mix well.
Cover the outside of the springform pan with aluminum foil, so the water bath doesn't seep into the dish. Press the crust down flat into a 9-inch springform pan. Set aside.

3. Start heating a water bath for the cheesecake to bake in. 
4. Beat cream cheese with an electric mixer until smooth.
5. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and spices.
6. Add the flour and vanilla. Beat together until well combined.
7. Pour into crust and spread out evenly.

8. Put the pan into the water bath in the oven (this will avoid a cracked cheesecake).
9. Bake for 1 hour at 350 degrees.
10. Remove from oven and let sit for 15 minutes.

11. Remove foil and pan. You may want to run a knife around the edge of the crust to avoid the it sticking to the pan when you remove the outside. Cover it with plastic wrap and refrigerate for at least 4 hours. Enjoy!
It turned out very creamy!


  1. amazing! i made a paula deen pumpkin cheesecake too! mine came close to disaster. lol.

    yours looks fantastic and so creamy! and, um, who all ate this cheesecake? did you down it in one sitting in front of the tv???

  2. Thanks Marni! I knew it was going to be good as soon as I licked the beater mmm! You'll have to try making it again and remembering the pan haha. Don't burn down your cute new place before I can see it!

    Let's see, I ate a couple slices, gave a couple to friends, and froze the rest! Now I can enjoy a slice whenever I want because I have about 5 left in my freezer! Yay!

  3. Thanks Seven! Baking > Rich haha ;)