There is nothing better than the changing leaves in cooler climates. It’s a time for harvesting pumpkins and preparing for gatherings with friends and family. No cold nose for this Florida girl, but I can’t get enough of the autumnal flavors! In the spirit of the season, I wanted to share my pfavorite recipe for fall – Pfeffersnaps Crust Pumpkin Cheesecake. It’s a guaranteed crowd pleaser, so don’t hesitate to try it out on your friends and family this holiday season. I speak from experience when I tell you it’s sure to impress! My secret recipe is below. Oh, yum!
Pfeffersnaps Crust Ingredients:
- 1 1/2 cups pulverized Pfeffersnaps (approximately 15)
- 1/4 cup all-purpose flour
- 1/4 cup melted butter
Pumpkin Filling Ingredients:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Instructions:
Preheat oven to 350°
Pfeffersnaps Crust:
- In medium bowl, combine Pfeffersnaps crumbs and flour
- Add melted butter
- Press down flat into a 9-inch springform pan and set aside
- Bake at 350° for 10 minutes. Pour off any excess butter.
Filling:
- Beat cream cheese until smooth
- Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices
- Add flour and vanilla
- Beat together until well combined
- Pour into crust
- Spread out evenly and place in oven for 1 hour
- Remove from the oven and let sit for 15 minutes
- Cover with plastic wrap and refrigerate for 4 hours