Which website has the best recipe for pumpkin cheesecake?
Pumpkin Cheesecake Recipe courtesy Paula Deen, 2007 Prep 15 min Inactive Prep 4 hr 15 min Cook 1 hr 0 min Total: 5 hr 30 min Ingredients Crust: * 1 3/4 cups graham cracker crumbs * 3 tablespoons light brown sugar * 1/2 teaspoon ground cinnamon * 1 stick melted salted butter Filling: * 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 Directions Preheat oven to 350 degrees F. For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside. For 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 oven
Pumpkin Cheesecake Recipe courtesy Paula Deen, 2007 Prep 15 min Inactive Prep 4 hr 15 min Cook 1 hr 0 min Total: 5 hr 30 min Ingredients Crust: * 1 3/4 cups graham cracker crumbs * 3 tablespoons light brown sugar * 1/2 teaspoon ground cinnamon * 1 stick melted salted butter Filling: * 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 Directions Preheat oven to 350 degrees F. For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside. For 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 oven
I like the one at Martha Stewart’s website: * FOR THE CRUST * 1 1/4 cups graham-cracker crumbs (from 10 whole crackers) * 1/4 cup sugar * 4 tablespoons unsalted butter, melted * FOR THE FILLING * 4 packages (8 ounces each) bar cream cheese, very soft * 1 1/4 cups sugar * 3 tablespoons all-purpose flour * 1 cup canned pumpkin puree * 2 tablespoons pumpkin-pie spice * 1 tablespoon vanilla extract * 1/2 teaspoon salt * 4 large eggs, room temperature 1. Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up. 2. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes. 3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time,
