Robin's Pumpkin Cheesecake

Name: Robin's Pumpkin Cheesecake
Total time: 1200 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 cup Digestives/Graham Crackers; 3 tbsp Brown Sugar; 1/2 tsp Ground Cinnamon; 1 stick Butter; 24 oz Cream Cheese; 15 oz Pureed Pumpkin; 3 Eggs; 1 Egg Yolk; 1 cup Sugar; 1/4 cup Sour Cream; 2 tbsp Flour; 1/4 tsp Ground Nutmeg; 1/2 tsp Ground Cinnamon

Robin @cook_2957098

Glasgow, Scotland

Robin's Pumpkin Cheesecake

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Ingredients

20 mins

10 servings

Crust
2 cupDigestives/Graham Crackers
3 tbspBrown Sugar
1/2 tspGround Cinnamon
1 stickButter
Filling
24 ozCream Cheese
15 ozPureed Pumpkin
3Eggs
1Egg Yolk
1 cupSugar
1/4 cupSour Cream
2 tbspFlour
1/4 tspGround Nutmeg
1/2 tspGround Cinnamon

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Steps

20 mins

1

Preheat oven to 350°F and line the bottom of a 24cm springform pan with parchment paper.
2

For crust: Grind digestives and add brown sugar, cinnamon, and butter. Mix until consistency is like moist sand.
3

Using your fingers, press the crust into the bottom of the pan until evenly spread.
4

For filling: Beat cream cheese, pureed pumpkin, eggs, egg yolk, sugar and sour cream together.
5

Add flour and spices. Beat until fully combined.
6

Pour the filling over the crust and bake for 1 hour and 15 minutes or until the top no longer wobbles.
7

Let cool slowly and refrigerate for at least a few hours or overnight. Pipe on whipped cream to cover and cracks. Keep refrigerated.