Spiced Pumpkin Cheesecake
Total Time: 05h 35m
Hands-on Time: 00h 20m
Makes: 8 servings
The mingling of warming organic spices in this spiced pumpkin cheesecake recipe make for an absolutely delightful dessert.
Share with your friends
Ingredients
- 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® Ground 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 Madgascar Vanilla Extract or Vanilla Bean Paste
- 1/2 teaspoon Simply Organic® Ground Cinnamon
- 1/8 teaspoon Simply Organic® Ground 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.
- Baking the cheesecake on a sheetpan both prevents potential messes from spills and helps the bottom of the cheesecake cook more evenly.