Pumpkin Cheese Cake


(Paula Deen)

350o 1 hour
The below makes two 9” pies


2 prepared 9” graham cracker crust (Keebler)
3 8oz pkgs cream cheese, room temperature

1 15oz packed pumpkin

3 eggs, plus 1 egg yolk

¼ cup sour cream

1-1/2 cups sugar

½ tsp cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground cloves

2 Tbsp flour

1 tsp vanilla


In a mixer, beat cream cheese until smooth.  Add pumpkin, eggs, egg yolk, sour cream, sugar and the spices.

Add flour and vanilla.  Beat until well combined

Pour into crusts.  Spread out evenly and bake.

To check for doneness, shake the pan, the center of the cake should wiggle a little.  (Using a knife, like checking a pumpkin pie will not work)

It will firm up in the refrigerator

Remove from oven and let sit for 15-30 minutes

Cover with plastic wrap and refrigerate for 4 hours or overnight



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.