Originally posted October 2018?
Every Thanksgiving I serve up this pumpkin cheesecake for dessert. It’s smooth and creamy and a definite crowd pleaser. I make it without a crust, so anyone that’s gluten free doesn’t have to worry about missing out on dessert. I topped it with whipped cream and a dash of nutmeg for garnish.
I cut the excess parchment off before I fill the pan.
Servings: 12 Time: 2 hours 30 mins Bake Temp: 300˚F
· 4 packages Philadelphia Cream Cheese (32 ounces)
· ½ cup Butter
· 5 large Eggs
· 1 cup Sour Cream
· 1 ¼ cup Pure Pumpkin
· 1 ½ cups of Sugar
· 2tblsp corn starch
· 2 tsp Vanilla Extract
· 2 tsp Cinnamon
· ½ tsp Nutmeg
· ¼ tsp Ground Cloves
-Preheat oven to 300˚F.
-Line the bottom of a 10-inch spring form pan with parchment and use cooking oil to spray the sides. (see picture)
-Bring the cream cheese and butter to room temperature and mix until smooth.
-Add eggs. Mix until smooth.
-Add sour cream and pumpkin. Mix until smooth.
-Add remaining ingredients. Mix until smooth.
-Pour into spring form pan. Bake for 2 hours at 300˚F.
-After removing from oven, bring to room temperature then chill until firm (approximately 2 hours).
-Serve and enjoy!