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Greek Cream Cheese Pumpkin Cheesecake
Ingredients
Scale
CRUST
1 ¾ cups Graham Cracker Crumbs
3 tablespoons Light Brown Sugar
½ teaspoon Ground Cinnamon
1 stick melted Salted Buller
FILLING
3 ( 8 ounce) packages Greek Cream Cheese, softened
1 ( 15 ounce) can pureed pumpkin
3 Eggs plus 1 Egg Yolk
¼ cup Sour Cream
1 ½ 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
Instructions
- Preheat oven to 350 degrees F.
FOR CRUST:
- In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch pan, Set aside.
FOR FILLING:
- 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. Spread out evenly and place in the oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.