Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon butter, softened; 1 1/4 cups graham cracker crumbs; 1 teaspoon ground cinnamon; 1/4 cup white sugar; 1/4 cup melted butter; 2 pounds cream cheese, softened; 1 1/2 cups white sugar; 3 eggs; 1 cup heavy whipping cream; 2 (16 ounce) cans solid-pack pumpkin; 2 teaspoons vanilla extract; 1 tablespoon pumpkin pie spice; 1 (16 ounce) container sour cream; 1/2 cup white sugar; 2 teaspoons vanilla extract

Servings: persons

1 teaspoon butter, softened
1 1/4 cups graham cracker crumbs
1 teaspoon ground cinnamon
1/4 cup white sugar
1/4 cup melted butter
2 pounds cream cheese, softened
1 1/2 cups white sugar
3 eggs
1 cup heavy whipping cream
2 (16 ounce) cans solid-pack pumpkin
2 teaspoons vanilla extract
1 tablespoon pumpkin pie spice
1 (16 ounce) container sour cream
1/2 cup white sugar
2 teaspoons vanilla extract

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

1822

kcal

Calories

131

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon butter, softened, 1 1/4 cups graham cracker crumbs, 1 teaspoon ground cinnamon, 1/4 cup white sugar, and more.

Yes, Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake

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