This recipe was graciously sent in by Misty, adapted by one from Kraft Foods, called New York Pumpkin Cheesecake. She also had a wonderful tip. If you don’t have a spring form pan, pour into the cake pan, 8 or 9 inch round will do, just fill it half way.
Market Day Pumpkin Cheesecake
Market Day Pumpkin Cheesecake
Pumpkin Cheese cake is so yummy!
Ingredients
- 1 cup graham cracker crust
- 1 tablespoon sugar
- 1/4 cup chopped pecans (walnuts work real good too)
- 2 tablespoons butter
- 5 package (8 ounces) Cream cheese, softened
- 3 tablespoons flour
- 1 cup sugar
- 1 tablespoon vanilla
- 1 cup canned pumpkin (I prefer 1 small can, Not the large size)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 3 eggs
- 1/2 cup sour cream
- (additional walnuts for garnishing the top)
Instructions
Mix crumbs, 3 tablespoons sugar, pecans (walnuts) and butter; press onto bottom of 9 inch spring form pan. Bake at 350 degrees for 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in pumpkin and spices. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blended in sour cream; pour over crust.
Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Print Recipe
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. 
