Preheat oven to 350 degrees. Brush pan with melted butter and combine the remaining melted butter with the crust ingredients. Press into pan firmly and bake 10 minutes in preheated oven. Remove the crust and let cool.
Lower the heat to 325. Beat the softened cream cheese until smooth, add in the sugar and beat until light. Add pumpkin puree, eggs, egg yolk, sour cream and spices. Now add the flour and vanilla. Beat together until well combined.
Securely wrap foil around the springform pan. Place into roasting pan. Pour batter into pan and then pour boiling water into roasting pan. It should come up about halfway on the springform pan. Bake for 1 hour 20 min. Turn heat off but leave door closed for 30 minutes. Open door for 30 minutes. Now remove cheesecake.
Originally Submitted
11/15/2010
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