Hamdi Saidani Paula Deen’s Pumpkin Cheesecake is made with graham cracker crumbs, light brown sugar, ground cinnamon, melted salted butter, cream cheese, pureed pumpkin, eggs, sour cream, sugar, freshly ground nutmeg, ground cloves, all-purpose flour, and vanilla extract. This delicious Pumpkin Cheesecake recipe creates a traditional dessert that takes about 6 hours to prepare (including chilling time) and can serve up to 10 people.
Ingredients Needed:
- 1¾ cups graham cracker crumbs
- 3 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- 1 stick salted butter, melted
- 3 (8-ounce) packages at room temperature cream cheese
- 1 (15-ounce) can pureed pumpkin
- 4 eggs (3 eggs plus 1 yolk)
- ¼ cup sour cream
- 1½ cups sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fresh ground nutmeg
- ⅛ teaspoon ground cloves
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
How To Make Pumpkin Cheesecake?
- Crust: Preheat the oven to 180°C / 350°F. In a medium bowl, combine graham cracker crumbs, light brown sugar, and ½ teaspoon ground cinnamon. Add the melted butter and mix well. Press the mixture evenly into a 23cm / 9-inch springform pan and set it aside.
- Filling: Beat the cream cheese until smooth (prepare the filling: gradually add the pureed pumpkin, eggs, egg yolk, sour cream, sugar, and spices). Add the flour and vanilla extract; beat until well combined. Pour the filling over the prepared crust and spread it evenly.
- Baking: Place the pan in the oven and bake for 1 hour. Remove the cheesecake from the oven and let it rest for 15 minutes. Cover it with plastic wrap and refrigerate for at least 4 hours before serving.
Recipe Tips:
- Room Temperature Cream Cheese: Make sure the cream cheese is completely at room temperature before mixing. This helps achieve a smooth and creamy texture without lumps in your cheesecake.
- Mix on Low Speed: When adding the ingredients, use a low speed to avoid incorporating too much air into the batter. Too much air can cause the cheesecake to crack while baking.
- Use a Water Bath for Baking: Place the springform pan in a larger pan filled with hot water while baking. This method helps to keep the cheesecake moist and prevent cracks.
- Cool Gradually in the Oven: After turning off the oven, leave the cheesecake inside with the door slightly open for about 30 minutes. This gradual cooling helps prevent the top from sinking or cracking.
- Chill Overnight for Best Results: Allow the cheesecake to chill in the refrigerator overnight. This not only sets the texture perfectly but also enhances the flavors.
How To Store Leftovers?
- Refrigerate: First, let the leftover Pumpkin Cheesecake cool until it reaches room temperature. Then, wrap it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 5 days.
- Freeze: Allow the Pumpkin Cheesecake to cool to room temperature. Wrap it well in plastic wrap, followed by aluminum foil, or place it in a freezer-safe container. Freeze for up to 2 months.
Nutrition Facts
Serving Size: 1 slice (1/10 of the cheesecake)
- Calories: 404
- Total Fat: 28g
- Saturated Fat: 14g
- Cholesterol: 120mg
- Sodium: 290mg
- Potassium: 180mg
- Total Carbohydrate: 32g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 7g
Try More Paula Deen Recipe:
- Paula Deen Pumpkin Pie
- Paula Deen Pineapple Casserole
- Paula Deen Cinnamon Rolls
- Paula Deen Banana Pudding Recipe With Vanilla Wafers
Paula Deen Pumpkin Cheesecake
Description
Paula Deen’s Pumpkin Cheesecake is made with graham cracker crumbs, light brown sugar, ground cinnamon, melted salted butter, cream cheese, pureed pumpkin, eggs, sour cream, sugar, freshly ground nutmeg, ground cloves, all-purpose flour, and vanilla extract. This delicious Pumpkin Cheesecake recipe creates a traditional dessert that takes about 6 hours to prepare (including chilling time) and can serve up to 10 people.
Ingredients
Instructions
- Crust: Preheat the oven to 180°C / 350°F. In a medium bowl, combine graham cracker crumbs, light brown sugar, and ½ teaspoon ground cinnamon. Add the melted butter and mix well. Press the mixture evenly into a 23cm / 9-inch springform pan and set it aside.
- Filling: Beat the cream cheese until smooth (prepare the filling: gradually add the pureed pumpkin, eggs, egg yolk, sour cream, sugar, and spices). Add the flour and vanilla extract; beat until well combined. Pour the filling over the prepared crust and spread it evenly.
- Baking: Place the pan in the oven and bake for 1 hour. Remove the cheesecake from the oven and let it rest for 15 minutes. Cover it with plastic wrap and refrigerate for at least 4 hours before serving.
Notes
- Room Temperature Cream Cheese: Make sure the cream cheese is completely at room temperature before mixing. This helps achieve a smooth and creamy texture without lumps in your cheesecake.
- Mix on Low Speed: When adding the ingredients, use a low speed to avoid incorporating too much air into the batter. Too much air can cause the cheesecake to crack while baking.
- Use a Water Bath for Baking: Place the springform pan in a larger pan filled with hot water while baking. This method helps to keep the cheesecake moist and prevent cracks.
- Cool Gradually in the Oven: After turning off the oven, leave the cheesecake inside with the door slightly open for about 30 minutes. This gradual cooling helps prevent the top from sinking or cracking.
- Chill Overnight for Best Results: Allow the cheesecake to chill in the refrigerator overnight. This not only sets the texture perfectly but also enhances the flavors.
Paula Deen Pumpkin Cheesecake
