Pumpkin Cheesecake with Whole Grain Cookie Crust

Votes: 3

Time: 1 hour.
Complexity: easily
Servings: 8

Try this cheesecake, made with a crisp graham cracker base and a rich pumpkin and cream cheese filling, and it's sure to become a family favorite.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Warp:

1 and 3/4 cups crumbs whole grain graham crackers
3 tbsp. l. brown sugar
1/2 tsp ground cinnamon
110 g melted salted butter

Filling:

680 g mascarpone cream cheese at room temperature
425 g pumpkin puree
3 eggs plus 1 egg yolk
1/4 cup sour cream
1.5 cups of sugar
1/2 tsp ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 tsp ground cloves
2 tbsp. flour
1 tsp vanilla extract

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: crackers, pumpkin, Philadelphia cheese, mascarpone cheese, brown sugar, premium flour, eggs, sour cream, vanilla extract, cinnamon, nutmeg, carnation

Cooking the dish according to the recipe:

For the base: In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter. Form a flat cake in a 9-inch springform pan.
Preheat oven to 180°C.

For the filling: Beat the cream cheese until smooth. Add the pumpkin puree, eggs, egg yolk, sour cream, sugar, and cinnamon, nutmeg, and cloves. Add the flour and vanilla extract. Beat until well combined.

Pour the filling over the crust. Smooth it out and bake for 1 hour. Remove from the oven and let rest for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Categories:

recipe / Desserts / Sweet pies, tarts and casseroles / / Pumpkin dishes / Pumpkin desserts and pastries / American cuisine / Paula Deen

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