Author Notes
This is the BEST cheesecake I have ever made. If you know me, you know I can't make a new recipe without altering it somehow! This recipe is a combination of my own recipe I used for years and my Gram K’s recipe for plain cheesecake, which she just recently shared with me. To Holiday-up this cheesecake I added a mixture of pumpkin and spices, to make a delish, smooth, and creamy cheesecake with holiday cheer.
Hope You Enjoy! —Askiba
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Ingredients
- CRUST
-
1 1/2 cups
vanilla wafters
-
2 tablespoons
brown sugar
-
5 tablespoons
melted butter
-
1/2 cup
pecans
- FILLING
-
3 - 8 ounces
pkgs cream cheese
-
3/4 cup
granulated sugar
-
1 tablespoon
vanilla extract
-
5
eggs
-
1/8 cup
heavy cream
-
1 teaspoon
lemon zest
-
15 ounces
pumpkin puree
-
1/4 teaspoon
ground ginger
-
1 1/2 teaspoons
ground cinnamon
-
1/4 teaspoon
ground cloves
-
1/4 teaspoon
ground cloves
-
1/8 cup
sour cream
Directions
-
In a food processor, process all ingredients except the melted butter. Once processed into fine crumbs, stir in the butter. Then press the crust into the bottom of a spring form pan or a deep pie dish. Bake @ 375 degrees for 7 minutes or so. (reduce oven temperature to 300 degrees and place a dish with water in the oven)
-
Beat cream cheese, sugar and vanilla until combined.
-
Add eggs one at a time and make sure to incorporate each completely before moving on to the next.
-
Beat in whipping cream and zest.
-
Whisk the pumpkin puree, ginger, cinnamon, nutmeg, cloves and sour cream together in a bowl.
-
Fold the pumpkin mixture into the cheesecake mixture until incorporated all the way through.
-
Pour the filling into the crust.
-
Place the cheesecake next to the pan of water and bake at 300-degrees for 1 hour and 5 min (or until the middle is set).
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