Part 5/7:
The highlight of this cheesecake is undoubtedly the pumpkin. Measure out 1 cup of pumpkin puree (approximately 244 grams) and fold it into the mixture. This will bring that rich autumn flavor. To enhance the taste further, add ½ cup of sour cream for tanginess, 2 teaspoons of vanilla extract, and 1½ teaspoons of pumpkin pie spice. Again, ensure everything is mixed smoothly.
Finally, sift in 2 tablespoons of flour—a small necessary addition to help stabilize the filling. Carefully pour this mixture onto your pre-baked crust.