38-ounce packages cream cheese, at room temperature
115-ounce can pureed pumpkin
3eggs plus 1 egg yolk
1/8teaspoonfresh ground nutmeg
Set oven to 350F
To make the crust, in medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.
For the 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.
The recipe is unclear about where to spread the crumbs. In the video, here, Paula just dumps the crumbs in the bottom of the pan and presses them in. But when she is cutting the finished cake, there are crumbs up the side. (I hate when they tell you to do one thing, and then show you a finished product that is clearly done a different way) If you want crumbs up the sides as well, you will need more crumbs. I used almost double the recipe, but as you can see my crust was a little heavy.
This cake, like many cheesecakes, cracks after it's baked. Mine developed a cavernous crack. Paula's recipe never mentions the possibility of cracking, even though many of the online reviewers reported the problem. I think that's a major flaw since most people would be most likely making this cheesecake as an occasion dessert. You'd want to know if it was going to have a huge unsightly gash in the middle of it. So, my point is, if you want to make this cheesecake, be prepared to glaze the top with something to hide the crack. I used sweetened sour cream, ( 1 cup sour cream whisked with 1/4 cup powdered sugar) but I also think a chocolate ganache would be delicious.
To prevent the cracking, try baking your cheesecake in a water bath.
https://theviewfromgreatisland.com/pumpkin-cheesecake-paula-deen-24-of-gourmets-50-women-game-changers/ November 18, 2011