Introduction
Looking for a dessert that will make your taste buds dance with delight? Look no further than Paula Deen’s pumpkin cheesecake recipe from Food Network. This recipe is perfect for fall, combining the flavors of pumpkin and spices with a creamy cheesecake base. Whether you’re entertaining guests or simply looking for a delicious treat, this recipe is sure to impress.
Ingredients
– 1 1/2 cups graham cracker crumbs – 1/4 cup sugar – 1/2 cup melted butter – 3 (8-ounce) packages cream cheese, softened – 1 (15-ounce) can pure pumpkin puree – 3 eggs – 1/4 cup sour cream – 1 1/2 cups sugar – 1/2 teaspoon ground cinnamon – 1/4 teaspoon ground ginger – 1/4 teaspoon ground nutmeg – 1/4 teaspoon ground cloves – 2 tablespoons all-purpose flour – Whipped cream, for serving
Instructions
1. Preheat the oven to 350 degrees F. 2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. 3. In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree and beat until combined. Add the eggs one at a time, beating well after each addition. Add the sour cream, sugar, cinnamon, ginger, nutmeg, cloves, and flour and beat until fully combined. 4. Pour the mixture into the crust and smooth the top with a spatula. 5. Bake for 1 hour and 15 minutes, or until the cheesecake is set in the center. 6. Allow the cheesecake to cool to room temperature before removing it from the pan. 7. Serve with whipped cream.
Nutritional Information
– Calories: 450 – Fat: 27g – Saturated Fat: 15g – Cholesterol: 135mg – Sodium: 360mg – Carbohydrates: 47g – Fiber: 1g – Sugar: 37g – Protein: 6g
Cooking Time
This recipe takes approximately 1 hour and 15 minutes to bake.
Equipment
– 9-inch springform pan – Mixer – Mixing bowls – Spatula
Serving Suggestions
Serve this pumpkin cheesecake with a dollop of whipped cream and a sprinkle of cinnamon for a festive touch.
Variations
For a twist on this classic dessert, try swapping out the graham cracker crust for a gingerbread crust. You can also experiment with different spices to give the cheesecake a unique flavor.
Substitutions
If you don’t have graham cracker crumbs on hand, you can use crushed vanilla wafers or gingersnaps instead.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
– Be sure to let the cheesecake cool to room temperature before removing it from the pan to prevent cracking. – To make cutting the cheesecake easier, dip the knife in hot water before slicing.
Notes
For an extra special touch, drizzle caramel sauce over the top of the cheesecake before serving.
Frequently Asked Questions
Can I make this recipe ahead of time? Yes, you can make this cheesecake up to 2 days in advance. Can I freeze this cheesecake? Yes, you can freeze this cheesecake for up to 2 months. Thaw in the refrigerator before serving.
Final Thoughts
Paula Deen’s pumpkin cheesecake recipe from Food Network is a true delight for anyone with a sweet tooth. The combination of pumpkin and spices with a creamy cheesecake base is simply irresistible. Whether you’re looking for a dessert to impress your guests or simply a treat for yourself, this recipe is sure to be a hit. So what are you waiting for? Give it a try and see for yourself!