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November 13, 2015

I got the chance to host my Circle group Monday night and as for a special treat and the celebration of Thanksgiving, this was one of the homemade treats I had for the ladies. Normally a cheesecake has a graham cracker crust; I wanted to do something different. This is a heavy and rich cake and it is not a bad thing to cut this cake into thin slices. You can get 8 to 16 servings out of this cake and it will be just delicious regardless of the size of the slices.




Vanilla Wafer Crumb Crust

2 2/3 cups vanilla wafer cookies

1 tbsp sugar

1 1/2 tsp vanilla extract

4 tbsp butter, melted and cooled


Preheat oven to 350F.

Using a food processor, breakdown the vanilla wafers cookies to crumbs. Add in sugar, vanilla extract and melted butter and pulse until all ingredients combine. The mixture should be similar to wet sand.

Pour into a spring form pan (or 9-inch square baking dish) and gently spread into an even layer over the bottom and sides. Push crumbs in firmly to create a tight crust. Bake for 10 minutes, until crust just begins to turn golden brown (but not burnt) around the edges. Cool fully before using.



Pumpkin Cheesecake Filling:

  • 2 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs
  • 8 ounce sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
    • OR 1 teaspoon pumpkin pie spice
  • 2 tablespoon all-purpose flour
  • Teaspoon vanilla

Beat cream cheese until smooth. Add pumpkin puree, eggs, sour cream, sugar and the spices. Add flour and vanilla last and mix together until well combined.

Spread the filling evenly over the pre baked crust and place the cake pan in a warm/hot water bath before placing in a preheat 350 degree oven for 1 hour 20 minutes. Remove from the oven and let stand until completely cool. Cover and refrigerate for 2 hours or longer.

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