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Paula Deen Pumpkin Cheesecake - Recipe

Paula Deen Pumpkin Cheesecake Recipe

Oskar Thompson
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 5
Calories 450 kcal

Equipment

  • Springform pan 9-inch
  • Mixing bowls
  • Electric mixer or hand whisk
  • Rubber spatula
  • Food processor or rolling pin for graham cracker crust
  • Baking sheet for water bath
  • Aluminum foil

Ingredients
  

For the Crust:

  • 3/4 cups graham cracker crumbs
  • 2 tbsp sugar
  • 5 tbsp unsalted butter melted

For the Cheesecake Filling:

  • 24 ounce cream cheese, softened
  • 1 cup sugar
  • 3 eggs large
  • 1 cup canned pumpkin puree
  • 1/2 tbsp ground cinnamon
  • 1/4 tbsp ground nutmeg
  • 1/4 tbsp ground cloves
  • 2 tbsp all-purpose flour
  • 1/4 cup sour cream

Instructions
 

  • Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan in aluminum foil to prevent any leakage.
    Wrap the outside of a 9-inch springform pan in aluminum foil to prevent any leakage
  • Prepare the crust:
    In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
    Mix until the crumbs are fully coated.
    Press the mixture evenly into the bottom of the springform pan.
    Bake the crust for 10 minutes.
    Remove from the oven and allow to cool.
    Prepare the crust - Paula Deen Pumpkin Cheesecake
  • Make the cheesecake filling:
    In a large mixing bowl, beat the softened cream cheese until smooth.
    Gradually add in the sugar and beat until well combined.
    Add the eggs one at a time, beating after each addition.
    Make the cheesecake filling - Paula Deen Pumpkin Cheesecake
  • Add the pumpkin and spices:
    Once the eggs are incorporated, add in the pumpkin puree, vanilla extract, cinnamon, nutmeg, cloves, and flour.
    Mix until the batter is smooth and the spices are well distributed.
    Add the pumpkin and spices - Paula Deen Pumpkin Cheesecake
  • Add the sour cream:
    Stir in the sour cream to add a layer of creaminess to the filling.
    Add the sour cream - Paula Deen Pumpkin Cheesecake
  • Prepare for baking:
    Pour the cheesecake filling over the cooled crust.
    Place the springform pan in a larger baking sheet or roasting pan and fill the sheet with about 1 inch of water to create a water bath. This will help prevent cracking during baking.
  • Bake the cheesecake:
    Place the pan in the oven and bake for 1 hour and 30 minutes, or until the center is set but still slightly jiggly.
    Bake the cheesecake - Paula Deen Pumpkin Cheesecake
  • Cool and chill:
    Remove the cheesecake from the oven and carefully remove it from the water bath.
    Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
    Cool and chill - Paula Deen Pumpkin Cheesecake Recipe
  • Serve:
    Once fully chilled, remove the cheesecake from the springform pan. Serve with whipped cream or caramel sauce for a perfect autumn dessert.
    Serving - Paula Deen Pumpkin Cheesecake

Video

Notes

For a smooth and crack-free cheesecake, ensure all ingredients are at room temperature before mixing.
Avoid overmixing the batter after adding the eggs to prevent incorporating too much air, which can cause cracks.
The water bath helps maintain even heat distribution during baking, reducing the risk of cracks.
For an extra touch, sprinkle a bit of cinnamon sugar on top before serving.
  • Carbohydrates: 40g
  • Protein: 7g
  • Fat: 30g
 
Keyword Cheesecake, Comfort Food, Fall Recipes, Holiday Desserts, Pumpkin Desserts