Pumpkin cheesecake recipe

The Best Dessert
In All The LandGive your dessert table a boost this Thanksgiving by combining two popular favorites. The result is creamy, festive and an all-around delicious pumpkin cheesecake recipe.

Many times if you combined two amazingly delicious things together, the results would be far from anything you'd actually want to eat. Every once in a while though, it works out and the combination is even better than the original versions on their own. Case in point -- pumpkin cheesecake. Pumpkin pie is one of my favorite desserts and somewhere in the top ten lies cheesecake, but pumpkin cheesecake, well, it knocks all other contestants out of the running. Leave it to the mother of all things saturated in butter, Paula Deen, to create a version that is not only delicious but easy, too.

Pumpkin cheesecake

Serves 8

Ingredients:

Crust:

1-3/4 cups graham cracker crumbs3 tablespoons light brown sugar1/2 teaspoon ground cinnamon1 stick melted salted butter

Filling:

3 (8 ounce) packages cream cheese, at room temperature1 (15 ounce) can pureed pumpkin3 eggs plus 1 egg yolk1/4 cup sour cream1-1/2 cups sugar1/2 teaspoon ground cinnamon1/8 teaspoon fresh ground nutmeg1/8 teaspoon ground cloves2 tablespoons all-purpose flour1 teaspoon vanilla extractDirections:

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 spring form 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 one hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for four hours before serving.

More pumpkin desserts

3 Non-pie Thanksgiving pumpkin desserts
Classic pumpkin pie with maple whipped cream
Pumpkin tiramisu