Explore the world of pumpkin cheesecake with this user-friendly recipe. It achieves a perfect balance of pumpkin flavor, resembling a seamless fusion of cheesecake and pumpkin pie. The sole challenge lies in the patience required as it cools, leaving you eagerly anticipating that first bite.
This pumpkin cheesecake stands as a culinary marvel on its own, and when enhanced with sumptuous caramel sauce and a touch of rum-infused whipped cream, it transforms into an extraordinary dessert fit for the holiday season. Imbued with the essence of autumn, it fills your living space with a captivating aroma, ensuring your dinner guests experience pure delight.
Pumpkin Cheesecake Crust:
1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
6 Tbsp (3/4 stick) melted, unsalted butter
1 Tbsp sugar
1/2 tsp cinnamon
Pumpkin Cheesecake Filling:
3 (8-ounces each) packages cream cheese, room temperature
1 1/2 cups (about 9 oz by weight) packed light brown sugar
15 oz canned pumpkin pie mix (use half of the 30 oz can)
4 large eggs
1/4 cup sour cream
2 Tbsp all-purpose flour *measured correctly
2 tsp pumpkin pie spice (or make your own)
1/4 tsp salt
1 Tbsp real vanilla extract
