|Recipe adapted from BakerbyNature.com|
Last year I made a delicious Banana Pumpkin Mousse Tart that was the perfect end to a delicious meal. Although it was quite yummy, I've made it for a couple years in a row now and am ready for a change. This year I'm making a pumpkin cheesecake... read on if you'd like to do the same!
What You'll Need (Filling):
3 8oz packages of cream cheese, cut into cubes and very soft
1/2 cups Greek yogurt
3 large eggs
2 egg yolks
1 15oz can pumpkin puree
3/4 cup brown sugar
3/4 cup granulated sugar
3/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp ground nutmeg
1/4 tsp ground ginger
3 Tbsp GF all purpose flour
1 1/2 tsp vanilla extract
What You'll Need (Crust):
2 cups GF graham cracker crumbs
1/3 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
7 Tbsp butter, melted
- Preheat the oven to 325 degrees.
- Combine the crust ingredients in a blender or a mixer and pulse/stir to combine.
- Press the crust evenly into a lightly greased 9 inch springform pan and set aside while you make the filling.
- Beat the cream cheese and Greek yogurt in a mixer until smooth. Add the pumpkin, eggs, egg yolks, sugars, and spices. Blend until well combined.
- Add the flour and vanilla and mix just until combined.
- Pour the filling into the crust and spread evenly.
- Wrap the bottom of the pan in foil (do several layers) and then place the pan into a deeper pan. Fill the deeper pan with hot water until it's about halfway up the springform pan. This water bath will help to prevent your cheesecake from cracking!
- Bake for about 1 hour and 40 minutes. Turn the oven off and allow it to sit for 45 minutes longer IN the oven.
- Remove the cake from the oven, run a knife gently around the edge, and allow it to sit in the pan for an additional 15 minutes before wrapping it loosely and placing it in the fridge.
- Refridgerate your cake for at least 6 hours before serving. Then, slice and top with whipped cream. Yum!