Pumpkin Vanilla Cheesecake

Name: Pumpkin Vanilla Cheesecake
Total time: 1800 s
Yield: 16 servings
Cuisine: American
Ingredients: 1 1/2 cup graham cracker crumbs; 1 2/3 cup sugar; 1/4 cup sugar; 6 tbsp butter melted; 4-8 oz packages of cream cheese; 5 large eggs; 1-8 oz container of sour cream; 1/4 cup all-purpose flour; 1 tbsp all-purpose flour; 1 tsp vanilla extract; 1 can 15-16 oz all natural pumpkin; 1 1/2 tbsp pumpkin pie spice

Jamie Fay-Wald @jaymzwald

Torrington, Connecticut

I have been making this cheesecake for the past five years. I always make them for Thanksgiving and Christmas. I have to make three for thanksgiving and two for Christmas. I really enjoy baking, it's definitely my passion. Hope you enjoy this if you decide to make one! ~ Jamie ~

Jamie Fay-Wald @jaymzwald

Torrington, Connecticut

Saved

Ingredients

30 mins

16 servings

1 1/2 cupgraham cracker crumbs
1 2/3 cupsugar
1/4 cupsugar
6 tbspbutter melted
4-8 ozpackages of cream cheese
5large eggs
1-8 ozcontainer of sour cream
1/4 cupall-purpose flour
1 tbspall-purpose flour
1 tspvanilla extract
1 can15-16 oz all natural pumpkin
1 1/2 tbsppumpkin pie spice

Saved

Steps

30 mins

1

Position racks in center and lower shelf of oven. Fill roasting pan halfway with water place on lower rack. Preheat oven to 350.
2

Coat 9x13 springform pan with cooking spray.
3

Combine graham cracker crumbs, butter, and 1/4 cup of sugar in bowl. Mix well and press into bottom of pan.
4

On medium speed beat cream cheese and sugar until fluffy. About 3 minutes.
5

On low speed beat in eggs one at a time. Add in the sour cream and beat until blended.
6

Add in the all-purpose flour and the vanilla extract blend well.
7

Transfer 3 cups of the batter to a separate bowl and add in the can of pumpkin, pumpkin pie spice, and the tablespoon of flour. Blend well.
8

Pour pumpkin mixture on top of crust and bake for 25 minutes or until center jiggles.
9

Top hot layer of pumpkin with the remaining vanilla batter. Gently spoon the batter on top and again bake for 25 minutes or until center jiggles. Turn off oven and let standin oven for one hour. Place in refrigerator over night.
10

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Jamie Fay-Wald @jaymzwald

on November 27, 2014 20:02

Torrington, Connecticut

Hello all my name is Jamie and I live in good old Connecticut with my husband and our children. I'm more of a baker and my hubby Kyle calls me the angry baker. He calls me that because when I'm in my zone I don't like to be bothered by anything. Anyway I have a whole bunch of recipes I'll be sharing with you all and if you make any please let me know how it turned out. I have an old Cannoli recipe, Italian wedding cookies, oatmeal raisin cookies, to cakes, cupcakes, and pastries. Every once in awhile I'll throw in a dinner recipe like my Dad's ham and cheese meatloaf yummy!

Keywords

Cheesecake Cream Cheese Egg Pumpkin Butter

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Pumpkin Vanilla Cheesecake

Pumpkin Vanilla Cheesecake

Ingredients

Steps

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