Pumpkin Cheesecake

Pumpkin Cheesecake

Pumpkin purée and warm spices are blended into cheesecake batter to create a creamy, colorful, and festive recipe. Top with a sweet layer of sour cream.

Preparation Time
30 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr
Calories
512 Calories

Recipe Instructions

Step 1
Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch springform pan with 1 teaspoon softened butter.
Step 2
Combine ¼ cup white sugar, graham cracker crumbs, ¼ cup melted butter, and cinnamon together in a bowl until incorporated; press into the bottom of the prepared pan.
Step 3
Beat cream cheese and 1 ½ cups white sugar together in a bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in pumpkin purée, heavy cream, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended; pour into graham cracker crust.
Step 4
Bake in the preheated oven until cheesecake is set in the middle, 1 ½ hours. Remove from oven; rest for 10 minutes or leave on oven rack with door ajar for up to several hours.
Step 5
Beat sour cream, remaining ½ cup sugar, and remaining 2 teaspoons vanilla extract together in a bowl until smooth; pour over cheesecake. Chill in the refrigerator before removing sides of pan, about 3 hours.

Ingredients

  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 1 cup heavy whipping cream
  • 1 (16 ounce) container sour cream
  • 1 teaspoon butter, softened
  • 1 tablespoon pumpkin pie spice
  • 2 pounds cream cheese, softened
  • 2 (16 ounce) cans solid-pack pumpkin
  • 0.25 cup white sugar
  • 1.25 cups graham cracker crumbs
  • 0.25 cup melted butter

Categories

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