Simple Way to Prepare Ultimate Robin's Pumpkin Cheesecake

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The ingredients needed to make Robin's Pumpkin Cheesecake:

1. Take Crust
2. Take 2 cup Digestives/Graham Crackers
3. Take 3 tbsp Brown Sugar
4. Get 1/2 tsp Ground Cinnamon
5. Take 1 stick Butter
6. Take Filling
7. Prepare 24 oz Cream Cheese
8. Take 15 oz Pureed Pumpkin
9. Get 3 Eggs
10. Get 1 Egg Yolk
11. Get 1 cup Sugar
12. Get 1/4 cup Sour Cream
13. Take 2 tbsp Flour
14. Prepare 1/4 tsp Ground Nutmeg
15. Take 1/2 tsp Ground Cinnamon

Here's how to make our best pumpkin-flavored cheesecake. Cheesecake, previously: Chocolate Caramel Cheesecake, Key Lime Cheesecake, Nectarine, Mascarpone and Gingersnap Tart (almost no-bake!), Brownie Mosaic Cheesecake, Dulce de Leche. Try these pumpkin-flavored cheesecake recipes during the fall season. Move over apple pie (for now): Pumpkin cheesecake is another delicious way to enjoy the spicy and sweet flavors of autumn.

Steps to make Robin's Pumpkin Cheesecake:

1. Preheat oven to 350°F and line the bottom of a 24cm springform pan with parchment paper.
2. For crust: Grind digestives and add brown sugar, cinnamon, and butter. Mix until consistency is like moist sand.
3. Using your fingers, press the crust into the bottom of the pan until evenly spread.
4. For filling: Beat cream cheese, pureed pumpkin, eggs, egg yolk, sugar and sour cream together.
5. Add flour and spices. Beat until fully combined.
6. Pour the filling over the crust and bake for 1 hour and 15 minutes or until the top no longer wobbles.
7. Let cool slowly and refrigerate for at least a few hours or overnight. Pipe on whipped cream to cover and cracks. Keep refrigerated.

Try these pumpkin-flavored cheesecake recipes during the fall season. Move over apple pie (for now): Pumpkin cheesecake is another delicious way to enjoy the spicy and sweet flavors of autumn. These Mini Pumpkin Cheesecakes feature an easy three ingredient gingersnap cookie crust with a smooth and creamy pumpkin cheesecake filling on top. These are the perfect mini dessert for fall! Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.

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