Ingredients
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1/2 teaspoon
SO Vietnamese Cinnamon -
2 teaspoons
SO Vanilla Extract 2oz. -
1/2 teaspoon
SO Vietnamese Cinnamon -
1/8 teaspoon
SO Nutmeg Ground Organic -
1/8 teaspoon
SO Cloves Ground Organic -
1/8 teaspoon
SO Ginger ground organic -
1 cup graham crackers, crushed into crumbs
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3/4 cup cookies of choice, such as sugar or speculoos cookies, crushed into crumbs
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3 teaspoons light brown sugar
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8 teaspoons unsalted butter
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2 cups Frontier Organic Cane Sugar
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1/4 cup sour cream
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2 teaspoons all-purpose flour
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24 ounces cream cheese, at room temperature
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15 ounces (1 3/4 cups) pumpkin purée
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3 eggs + 1 egg yolk
Directions
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine graham cracker crumbs, cookie crumbs, brown sugar and cinnamon. Stir in melted butter.
3. With fork, press crumb mixture into greased 9-inch springform pan. Set aside.
4. With an electric mixer, beat cream cheese until smooth, then add pumpkin, eggs and egg yolk, sugar, sour cream, flour, vanilla, cinnamon, nutmeg, cloves and ginger. Mix until well combined.
5. Pour pumpkin filling into crust, spreading evenly. Bake for 1 hour. Test to see if cheesecake is set by gently shaking pan. If only a small circle in center of cake jiggles, it is done.
6. Remove and let sit for 15 minutes, at which point the center will firm up.
7. Cover with plastic wrap and refrigerate for 4 hours before serving.
Place cheesecake on a sheetpan to bake. This not only helps prevent messes from potential spills, but also helps the bottom of the cheesecake cook more evenly.
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Simply Organic Simply Organic Nutmeg Ground 2.30 oz. SKU: 18766 -
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Simply Organic Simply Organic Cloves Ground 2.82 oz. SKU: 18762 -
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Simply Organic Simply Organic Pure Vanilla Extract 2 fl. oz. SKU: 18531 -
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Simply Organic Simply Organic Ginger Root Ground 1.64 oz. SKU: 18518 -
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Simply Organic Simply Organic Cinnamon 2.45 oz. SKU: 18513
