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Pumpkin Cheesecake

Print Recipe
Course Dessert

Ingredients
  

  • 1 1/3 Graham Cracker Crumbs
  • 1 3/4 Pumpkin Puree (PIE pumpkinpumpkins are naturally sweeter.)
  • 1 tsp Crystalized ginger
  • 4 Eggs
  • 6 tbsp Butter
  • 20 oz cream cheese brick sstyle
  • 3 Tbsp Sour Cream
  • 3 Tbsp Dark Karoun Syrup
  • 1/2 Cup Brown Sugar Packed
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 3/4 Cup Granulated Sugar 3 tbsp extra
  • 1/4 Tsp Nutmeg
  • 1 Tsp Vanilla Extract

Instructions
 

Graham Cracker Crust

  • Preheat the oven to 350 Degrees
  •  Mix together Graham cracker crumb, melted butter, 3 Tbsp granulated sugar and mix in a medium bowl. I add a few pinches extra of cinnamon to the crust for a little bit of added flavor.
  • After mixing press down the mixture to the bottom of your springform pan.3 Bake for 8-10min at 350 degrees.

Cheesecake filling

  • Mix granulated sugar, brown sugar, cinnamon,ginier, nutmeg & cloves in another small size bowl.
  • In a separate bowl beat together the sour cream, cream cheese, pumpkin puree and then add in the sugar & spice mix. Lastly add eggs to mix, remember 1 at a time on low speed.
  • Pour cheesecake filling to graham cracker crust.
  • Place in the oven to back 45-60 min at 350 degrees. Be sure not to over bake the cheesecake.
  • When you pull out your cheesecake it should have a slight wobble.
  • Place the roasting pan with water and cheesecake on a cooling rack for about 2 hours and then refrigerate overnight.