Pumpkin Cheesecake

Servings: 16
Filling Ingredients:

  • 2 ½ lbs of room temperature cream cheese
  • 1 ¾ cup granulated sugar
  • 4 Tbsp all-purpose flour
  • 5 whole eggs
  • 3 egg yolks
  • ½ cup heavy cream
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 cups of pumpkin

Directions: In a food processor, mix sugar and cream cheese until smooth, with no lumps of cream cheese. Add flour and continue to blend. Add eggs and yolks one at a time until mixture is well blended.

Pour in heavy cream and vanilla and continue to blend adding cinnamon and nutmeg. Put in the pumpkin and blend until well incorporated. Pour into prepared graham cracker crust (see recipe below) and bake with a water bath in pre-heated 425* oven for 10 minutes. Then reduce to 325* for approximately 1 hour or until firm. Don’t let the water run out!!! Let cool over night and release from pan. Cut into 16 pieces with a hot knife and enjoy!

Crust Ingredients:

  • 2 cups graham crackers
  • 4 Tbsp butter melted
  • ½ cup sugar
  • 10′ spring form pan

Mix all ingredients and pack into spring form pan and bake at 350* until golden brown. Let cool and wrap 2 layers of aluminum foil around spring form pan to prevent water from entering.