Categories: Desserts
Ingredients
- Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 2 tbsp sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- Cheesecake Filling:
- 3 packages cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1 cup sour cream
- 15 oz. pumpkin
- 1/4 cup flour
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 tsp pure vanilla extract
Directions
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Preheat oven to 325. Mix all ingredients for crust. Press evenly onto bottom and up sides of 9-inch springform pan.
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For filling, beat cream cheese and sugar in a large bowl until fluffy. Add eggs, 1 at a time, mixing well. Stir in sour cream. Transfer 1 cup batter to medium bowl; beat in pumpkin, flour and spices until smooth. Stir vanilla into remaining plain batter. Pour 1/2 of the vanilla batter into crust. Gently pour pumpkin batter over top. Top with remaining vanilla batter.
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Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven 2 hours or until cooled. Refrigerate 4 hours or overnight.