Pumpkin Cheesecake
A rich and creamy cheesecake with a graham cracker crust, perfect for fall celebrations.
Ingredients
- unsalted butter (1 teaspoon)
- white sugar (2.25 cups)
- graham cracker crumbs (1.25 cups)
- unsalted butter (0.25 cup)
- ground cinnamon (1 teaspoon)
- cream cheese (2 pounds)
- eggs (3 )
- pumpkin purée (2 (16 ounce) cans)
- heavy whipping cream (1 cup)
- vanilla extract (4 teaspoons)
- pumpkin pie spice (1 tablespoon)
- sour cream (1 (16 ounce) container)
Instructions
- 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 512
- fat: 36 g
- sats: 22 g
- carbs: 42 g
- fibre: 2 g
- protein: 8 g
- salt: 0 g