New York Style Pumpkin Cheesecake Recipe
A heavenly New York Style Cheesecake that is firm, and velvety all in one. If you love a thick cheesecake, this recipe is for you!
Servings: 8 slices
- 2 cups graham crackers food processed to a fine texture
- 3 tablespoons light brown sugar
- 1 tsp cinnamon
- 1 stick salted butter melted
- 3 8 ounce packages of cream cheese at room temp
- 1 15 ounce can pumpkin puree
- 1 3/4 cup white sugar
- 3 large eggs + 1 yolk
- 1/4 cup sour cream (full fat)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon clove & nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons white flour
In medium bowl, combine graham cracker crumbs, sugar & cinnamon. Mix in melted butter.
Firmly press down mixture flat into a 9-inch, greased springform pan. Set aside.
In a stand mixer, beat room temperature cream cheese until smooth and creamy.
Add canned pumpkin puree, eggs (room temp.), the egg yolk (room temp.), sour cream (room temp.), sugar & the spices. Add flour and vanilla extract.
Beat mixture together until well combined.
Pour into mixture crust.
Spread out evenly into an aluminum foil wrapped spring form pan and place in oven (in a water bath) for 1 hour.
Remove from the oven and let sit for 1 hour at room temperature to cool. *Do not eat yet as it still needs to finish setting*
Cover with plastic wrap and place in refrigerator for at least 6-8 hours to fully set, preferably longer.
Serving: 1slice | Calories: 438cal | Carbohydrates: 68g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 114mg | Sodium: 288mg | Potassium: 85mg | Fiber: 1g | Sugar: 54g | Vitamin A: 530IU | Calcium: 48mg | Iron: 1.4mg