Ahh...Fall. It's almost here. But I can't wait for it to come! I was driving to the grocery store to pick up a few things and I suddenly had the inspiration for dessert. There were pumpkins lining the store and I knew I had to do something with pumpkin. What better recipe to have than by the incredible... Paula Deen! While in the store I Googled a pumpkin cheesecake recipe and hers is so popular that it came up first. I did have to change a few things in her recipe, though. I used fat free cream cheese and low fat sour cream. I've been working out and I don't want to kill my diet! It didn't take long to make...it just took long to bake. The recipe said to bake it for an hour but I wound up with an hour and a half. I asked my mom why it was taking so long and she told me to bake it until you see it crack in the middle on the top. So I did. Moms are always right.

I hope you enjoy this Fall treat! I know I am!



  • 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 in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.