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Proper & Son

Proper & Son’s Pumpkin Cheesecake

This recipe comes to us courtesy of Eugene Lavery of Proper & Son.


  • 1 3/4 cups graham cracker crumbs
  • 3 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 125 g melted butter


  • 675 g cream cheese, at room temperature
  • 425 g can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 tbsp all purpose flour
  • 1 tsp vanilla extract


Preheat oven to 176°C.

For crust
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter.
Pat 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

Pour into crust. Spread out evenly and place in the oven for 1 hour.

Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and

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