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So first try at cheesecake with a berry topping was delicious, but didn’t set up the way it should. I would not be defeated!!! I was getting in the fall mood last weekend and decided to try again with a pumpkin cheesecake. This one was a winner!!!! It had a firm, yet silky texture and the wonderful, comforting taste of pumpkin. I’m not usually a fan of pumpkin pie, but the cream cheese ads a wonderful tang to this dessert!

Tip: In my first attempt at cheesecake I learned that you can’t cut out all the fat and expect it to set up nicely. This version is a compromise. I used the reduced fat cream cheese and used full fat sour cream.

Pumpkin Cheesecake

1 Pre-made graham cracker crust

2 – 8 oz blocks of reduced fat cream cheese, softened

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream (full fat – see tip above)

1 teaspoon vanilla extract

1 1/2 cups sugar

1/8 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

2 tablespoon all-purpose flour

Preheat oven to 350 degrees. Beat cream cheese until smooth. Add remaining ingredients one by one while continuing to beat. I used my stand mixer for this. Pour filling into crust. You will likely have some leftover. I poured this into small oven safe bowls and baked as well. Making little custard like bowls. Place dishes on a baking tray and bake in the oven for 1 hour. Remove from oven and cool for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. Serve topped with whipped cream.