I used homemade pumpkin purée from a sugar pumpkin we got in our final CSA box.
Ingredients
8ozCream Cheese (softened for at least 4 hours)
1largeEgg (at room temperature)
1ozSour Cream Or Sour Cream And Greek Yogurt (at room temperature)
5ozPumpkin Purée
4ozSugar (fine)
1/4tspGround Cinnamon
1/4tspPumpkin Pie Spice
1/8tspGround Cloves
pinch ofFresh Ground Nutmeg
1/2tspVanilla
2tspsAP Flour
1pkgIndividual Graham Cracker Crusts (6)
1largeEgg (at room temperature)
1ozSour Cream Or Sour Cream And Greek Yogurt (at room temperature)
5ozPumpkin Purée
4ozSugar (fine)
1/4tspGround Cinnamon
1/4tspPumpkin Pie Spice
1/8tspGround Cloves
pinch ofFresh Ground Nutmeg
1/2tspVanilla
2tspsAP Flour
1pkgIndividual Graham Cracker Crusts (6)
Preparation
- Preheat oven to 350F.
- Measure out into a bowl the cream cheese and leave out at room temperature to soften. Also leave egg out while the cream cheese softens. Stir sour cream into the cream cheese as it comes to room temperature.
- Once everything is at room temperature, using a hand mixer, beat the cream cheese until smooth, add the sour cream and blend until combined.
- Add pumpkin purée and thoroughly mix.
- Add spices and vanilla and mix.
- Beat egg until homonogized and then gently (by hand) mix it into the cream cheese pumpkin batter.
- Put crusts into a lines baking sheet. Pour batter into the graham cracker crusts.
- Bake for 30 to 40 minutes, until internal temperature is 150F.
- Let cool.
Credits
The pumpkin cheesecake recipe was modified from this one.