Pumpkin Cheesecake - | WBTV Charlotte

Pumpkin Cheesecake

Courtesy of and presented by Pastry Chef Emily Pentecost, Nellie’s Southern Kitchen
 

Crust:

2 cups graham cracker crumbs

2 tablespoons brown sugar

1/2 teaspoon cinnamon

1/4 cup melted butter

Filling:

20 ounces cream cheese

15 ounces pumpkin purée

3 eggs

1/4 cup sour cream

1 cup sugar

3/4 teaspoon pumpkin spice

2 tablespoons flour

1 teaspoons vanilla

Directions

Preheat oven to 350 degrees 

For crust:

Combine graham cracker crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan and set aside.

For filling:

Beat cream cheese until smooth and add pumpkin puree, eggs, sour cream, sugar and the pumpkin spice. Add flour and vanilla and beat. Pour into crust and spread evenly and bake for 1 hour.

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