Pumpkin cheesecake with chocolate cookie crust . . . all I can think of is YUM! Pumpkin is all the rave this time of the year. It is readily available and used in everything from soups to desserts. It is also super cheap and it goes so perfectly well with chocolate.
This pumpkin cheesecake can be made with canned pumpkin puree however, if you are having a problem finding it in a can or if you would rather make it from scratch to know exactly what is in it, you can very easily make it at home. The combination of spices in the pumpkin puree take this dessert to a completely different level.
I like to make my pumpkin cheesecake 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 silky, spiced and delicious pumpkin cheesecake:
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 — store bought or homemade
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 spring form 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!
CALORIES 465.10; FAT 31.17 grs (sat 14.7; mono 8.27; poly 1.97); PROTEIN 6.53 grs ; FIBER 0.66 grs; CARBS 40.75 grs; CHOLESTEROL 119.99 mg; IRON 1.66 mg; SODIUM 202.67 mg; CALCIUM 87.40 mg