Pumpkin cheesecake is the ultimate Holiday dessert. I like to make mine on the shorter side but if you would like to make yours taller go ahead and use a smaller pan. Here is what you are going to need for this dessert:
2 cups chocolate cookie crumbs
½ cup melted butter
2 – 8 oz. packages full fat cream cheese – room temperature
2/3 cup sugar
3 eggs – room temperature
¼ cup sour cream
1 cup pumpkin pie filling*
2 TBS flour
1 tsp. vanilla or maple extract
Preheat oven to 350 degrees.
In a bowl mix together the cookie crumbs and the melted butter. Press the cookie mixture into a 9 inch springform pan.
Place the cream cheese in a bowl and beat until creamy. Add the sugar, eggs, sour cream and pumpkin pie filling. Beat until smooth. Add the flour and maple or vanilla extract. Beat until smooth and creamy.
Pour cream cheese mixture into the pan. Bake cheesecake for about 1 hour – until the filling is set but still jiggles a bit in the middle. Remove cheesecake from oven and allow cooling down completely.
Loosely cover pan and refrigerate for at least 5 hours. Remove from fridge, slice and enjoy!