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Paula Deen's Pumpkin Cheesecake ~ this mile high, super creamy cheesecake dessert is a spectacular way to end a holiday meal!


Total time

0 minutes


Ingredients

  • crust
  • 1¾ cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
  • 1 stick melted salted butter
  • filling
  • 3 (8-ounce) packages cream cheese (at room temperature)
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • ¼ cup sour cream
  • 1½ cups sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon fresh ground nutmeg
  • ⅛ teaspoon ground cloves
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract


Method

  1. Set oven to 350F
  2. To make the crust, in medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.
  3. For the 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.
  4. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

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