Ingredients
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FOR THE CRUST:
1 cup crushed graham crackers
3/4 cup crushed Speculoos or sugar cookies
3 tablespoons light brown sugar
1/2 teaspoon Simply Organic Cinnamon
8 tablespoons unsalted butter, melted
FOR THE FILLING:24 ounces cream cheese, at room temperature
15 ounces (1 3/4 cups) pumpkin puree
3 eggs + 1 egg yolk
2 cups cane sugar
1/4 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons Simply Organic Pure Vanilla Extract
1/2 teaspoon Simply Organic Cinnamon
1/8 teaspoon Simply Organic Nutmeg
1/8 teaspoon Simply Organic Ground Cloves
1/8 teaspoon Simply Organic Ground Ginger
Directions
- Grease a 9-inch springform pan.
- In a medium-sized bowl, combine graham crackers, cookies, brown sugar and cinnamon. Stir until well combined. Add butter and stir until well combined.
- Use a fork to press crumb mixture into pan.
- In a medium-sized bowl, combine cream cheese, pumpkin puree, eggs, egg yolk, sugar, sour cream, flour, vanilla, cinnamon, nutmeg, cloves and ginger. Use an electric mixer to mix until well combined.
- Preheat oven to 350 degrees.
- Evenly spread pumpkin filling into crust. Place pie on a sheetpan, then bake for 1 hour, until filling is set (only a small circle of filling jiggles in the center when the cheesecake is shaken).
- Remove from oven and let sit for 15 minutes, until center is firm.
- Cover with plastic wrap and refrigerate for 4 hours before serving.
To Make the Crust:
To Make the Filling:
To Assemble:
Recipe Tip:
Baking the cheesecake on a sheetpan both prevents potential messes from spills and helps the bottom of the cheesecake cook more evenly.
