Pumpkin Cheesecake

A stockbroker by day, my dad's true love was cooking for the homeless, his family and friends. This pumpkin cheesecake continues to be a treasure as it is easily adaptable with a variety of spices. Blessings and happiness!

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

Ingredients

• ½ cup white sugar
• 2 teaspoons vanilla extract
• 1 ½ cups white sugar
• 1 teaspoon ground cinnamon
• 3 eggs
• ¼ cup white sugar
• 1 cup heavy whipping cream
• ¼ cup melted butter
• 1 (16 ounce) container sour cream
• 1 teaspoon butter, softened
• 1 ¼ cups graham cracker crumbs
• 1 tablespoon pumpkin pie spice
• 2 pounds cream cheese, softened
• 2 (16 ounce) cans solid-pack pumpkin

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.

Step 2

Mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. Press mixture into the bottom of the springform pan.

Step 3

Beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. Add eggs, 1 at a time, blending in each egg before adding the next. Stir in cream, pumpkin, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended. Pour cream cheese mixture over the graham cracker crust.

Step 4

Bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. Remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.

Step 5

Beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. Pour sour cream topping over cheesecake. Chill in refrigerator before removing sides of pan, about 3 hours.