Pumpkin Cheesecake
Course: DesertsCuisine: EuropeanPrep Time
30 mins
Cook Time
1
minuteAdditional Time
3
minutesTotal Time
5 hrs 10 mins
Servings
16
Yield
1 (10-inch) cheesecake
Ingredients
1 teaspoon — unsalted butter, softened
2¼ cups — white sugar, divided
1 ¼ cups — graham cracker crumbs
¼ cup — unsalted butter, melted
1 teaspoon — ground cinnamon
2 pounds — cream cheese, softened
3 — eggs
2 (16 ounce) cans — pumpkin purée
1 cup — heavy whipping cream
4 teaspoons — vanilla extract, divided
1 tablespoon — pumpkin pie spice
1 (16 ounce) container — sour cream
Directions
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch springform pan with 1 teaspoon softened butter.
- Combine 1/4 cup white sugar, graham cracker crumbs, 1/4 cup melted butter, and cinnamon together in a bowl until incorporated; press into bottom of the prepared pan.
- Beat cream cheese and 1 1/2 cups white sugar together in a bowl until smooth. Add eggs, one at a time, blending in each egg before adding the next. Stir in pumpkin purée, heavy cream, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended; pour into graham cracker crust.
- Bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. Remove from oven; let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.
- Beat sour cream, remaining 1/2 cup sugar, and remaining 2 teaspoons vanilla extract together in a bowl until smooth; pour over cheesecake. Chill in the refrigerator for about 3 hours before removing sides of pan.
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