Celebrating Thanksgiving at the Pedrotti’s household isn’t just any old holiday dinner, it is a marathon of tastes, smells and delights that will surely be used as leftovers for days to come. For this week’s blog post, I wanted to share one of my dad’s favorite Thanksgiving recipes: Pumpkin Pie Cheesecake.
Crust:
- 1 ¾ cups of graham cracker crumbs
- 3 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- 1 stick melted salted butter
Filling:
- 1 – 8 ounce package of cream cheese (room temperature)
- 1 – 15 ounce can of pureed pumpkin
- 3 eggs plus 1 egg yolk
- ¼ cups of sour cream
- 1 ½ cups of sugar
- ½ teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all purpose flour
- 1 teaspoon vanilla extract
Directions:
Preheat Oven to 350 degrees
For Crust: In a medium bowl combine crumbs, sugar, and cinnamon. Add melted butter. Press down flat into a 9 inch pan. Set aside
For Filling: Beat cream cheese until smooth. Add pumpkin Puree, eggs, egg yolk, sour cream, sugar, and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
