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
Calories: 438cal
Ingredients
Crust
- 2 cups graham crackers food processed to a fine texture
- 3 tablespoons light brown sugar
- 1 tsp cinnamon
- 1 stick salted butter melted
Cheesecake
- 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
Instructions
- Heat oven to 350 degrees f.
Crust
- 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.
Cheesecake
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.
Nutrition
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