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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake, by , is from Stewart /Campbell Clan FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lilly Bachman


2 cups graham cracker crumbs
3 tbsp. brown sugar
1/2 tsp. cinnamon
1 stick melted butter

3 (8 oz) packages of cream cheese at room temp.
1 (15 ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1 tsp. pumpkin pie spice
2 tbsp. all-purpose flour
1 tsp. vanilla extract

Preheat oven to 350 degrees F.
For the crust combine crumbs, sugar and cinnamon. Add melted butter. Press into 9 inch spring form pan.

For filling, beat cream cheese until smooth. Add pumpkin, eggs, yolk, sour cream, sugar and spice. Then add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and bake for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours before serving.




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