Pumpkin Cheesecake
Description
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.
Ingredients
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1 teaspoon butter, softened
•
1/4 cup white sugar
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1 1/4 cups graham cracker crumbs
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1/4 cup melted butter
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1 teaspoon ground cinnamon
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2 pounds cream cheese, softened
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3 eggs
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2 (16 ounce) cans solid-pack pumpkin
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1 cup heavy whipping cream
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2 teaspoons vanilla extract
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1 tablespoon pumpkin pie spice
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1 (16 ounce) container sour cream
Directions
1
Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch springform pan with 1 teaspoon softened butter.
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.
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.
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.
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.