Pumpkin Cheesecake for Thanksgiving

This year, I had the opportunity to try a pumpkin cheesecake instead of the normal pumpkin pie. My friends are used to making it for Thanksgiving and I thought this is a nice chance to try something new. I did not know what to expect, but it was delicious! I am definitely sold on it as a new tradition :) Good mix of sweetness and cream cheese/sour cream filling. This recipe is a version of Paula Deen's 2007 recipe used for the FoodNetwok.


  • 1 3/4 cups (285g) graham cracker crumbs (or similar)
  • 3 Tbsp brown sugar (or a little more ;)
  • 1/2 tsp cinnamon
  • 1 stick (115g) butter - melted
  • 3x8 oz (3x225g) cream cheese
  • 1 (15 oz) can pumpkin purée
  • 3 eggs 
  • 1 egg yolk
  • 1/4 cup (55g) sour cream
  • 1 1/2 cups (300g) sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 Tbsp flour
  • 1 tsp vanilla extract


Preheat oven to 350 degrees Fahrenheit (175 degrees Fahrenheit)
  1. Prepare the crust: Break the graham crackers to crumbs. In a bowl, mix the crumbs, sugar, cinnamon and melted butter. Now, spoon the mix into the cake pan and press it smoothly to the form.
  2. Prepare the filling: Add the cream cheese to a big bowl and beat it till smooth. Add the pumpkin purée, eggs, egg yolk, sour cream, sugar, spices, flour and vanilla. If you do  not have ground nutmeg or cloves, you can also use 1 tsp of pumpkin pie spice. Mix till everything is combined. 
  3. Bake the pie: Pour the filling into the crusted form. Bake for 1 hour. It is ready when you prick it with a fork till and it comes out clean. Let the pie cool down for 15 minutes, then cover it and refrigerate for a few hours. It is easier to cut when refrigerated. 

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