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Tuesday, October 21, 2014

National Pumpkin Cheesecake Day

Now this is a holiday I could grow to enjoy!  National Pumpkin Cheesecake Day?!  Wahoo!  I certainly don't need one but for those that do, this is an awesome excuse to bake!  ;)

So in honor of National Pumpkin Cheesecake Day, I thought I'd share a recipe.
Yum, yum, enjoy!!!  :)

(...at the risk of controversy, yup Paula Deen's recipe...healthy or not, she is among my favorites!)

With a prep time of just 15 minutes, you've got time to whip one up!
Pumpkin Cheesecake

                                                  Ingredients

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
-------------
Directions

Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

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

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.



Recipe courtesy Paula Deen, 2007


~~~~~
Sam

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