Pumpkin Cheesecake

Creamy and rich yet easy to make.

Pumpkin Cheesecake

Pumpkin Cheesecake Lynette Meredith, Vineyard Administrator

Crust Ingredients:
1 3/4 cups graham cracker crumbs
3 tbsp. light brown sugar
1/2 tsp. ground cinnamon
1 stick melted butter

Filling Ingredients:
3 (8oz.) packages cream cheese, at room temperature
1 (15oz.) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 tsp. ground cinnamon
1/8 tsp. fresh ground nutmeg
1/8 tsp. ground cloves
2 tbsp. all purpose flour
1 tsp. vanilla extract

Preheat oven to 350° F.

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

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.

Serve with:
Kunde Family Winery 1904 Dessert Cuvée