Paula Deen’s Pumpkin Cheesecake
Paula Deen's Pumpkin Cheesecake
I love it how Paula Deen simplifies all her recipes. Sometimes I don’t want to be bothered with techniques or strange expensive ingredients that’s beyond me. This extraordinary woman, and in my eyes the baking Queen, makes this cheesecake so easy to make that even a child can do it. No joke!
From my experience with cheesecake, it is always better to give the cheesecake at least one day of rest in the refrigerator before serving. So what I did was that I prepared this the night before Thanksgiving Day.
Ingredients:
Crust
- 1 3/4 cups teddy grahams (Put this into the blender and set it to coarse; make sure to double check the measurement amount)
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
Filing
- 3 (8-ounce) packages of Philadelphia Cream Cheese at room temperature
- 1 (15-ounce) can organic pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 350 degrees F.
- In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
- Beat cream cheese until smooth.
- Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices.
- Add flour and vanilla.
- Beat together until well combined.
- Pour into crust and spread it out evenly.
- Place oven for 1 hour. Remove from the oven and let sit for 15 minutes.
- Cover with plastic wrap and refrigerate for 4 hours or overnight.
I love pumpkin cheesecake over pumpkin pie to be quite honest. This cheesecake recipe did not have to go through a water bath, which works great for me time-wise and I’m sure it has to do with the pumpkin puree. I have always used teddy grahams for my crust because it is sweeter and a personal favorite of mine, as I am sure it can be yours as well. My coworker who is not a cheesecake lover turned out to like this which is always a positive note and all that I have served this to loved it as well.
When you have time and in the mood for baking, try this Paula Deen Pumpkim Cheesecake recipe. It’s very creamy, smooth, subtly sweet, and very comforting!
Until next time,
<3 FCG
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2 Responses to “Paula Deen’s Pumpkin Cheesecake”
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This looks like a great recipe to try and since I’ve tried the cake, I know it’s going to be good. Mhmm…do you have any pumpkin cheesecake left? If you do, you know you can always feed yours truly!
Woah, pumpkin cheesecake even this is the first time I have heard of it, would taste awesome. I mean, pumpkin pie is already awesome but to make it a cheesecake, OMG.
On another note, I just had a tiramisu cheesecake from the Cheesecake Factory…so good. I like that they keep the cheesecake cold, so that it taste kinda like ice cream.
Thanks for the recipe, keep up the good eating.