Name: Pumpkin Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Butter, softened - 1 teaspoon; Graham cracker crumbs - 1 ¼ cups; Ground cinnamon - 1 teaspoon; White sugar - ¼ cup; Melted butter - ¼ cup; Cream cheese, softened - 2 pounds; White sugar - 1 ½ cups; Eggs - 3; Heavy whipping cream - 1 cup; Solid-pack pumpkin - 2 (16 ounce) cans; Vanilla extract - 2 teaspoons; Pumpkin pie spice - 1 tablespoon; Sour cream - 1 (16 ounce) container; White sugar - ½ cup; Vanilla extract - 2 teaspoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Cheesecake

1. Butter, softened - 1 teaspoon

2. Graham cracker crumbs - 1 ¼ cups

3. Ground cinnamon - 1 teaspoon

4. White sugar - ¼ cup

5. Melted butter - ¼ cup

6. Cream cheese, softened - 2 pounds

7. White sugar - 1 ½ cups

8. Eggs - 3

9. Heavy whipping cream - 1 cup

10. Solid-pack pumpkin - 2 (16 ounce) cans

11. Vanilla extract - 2 teaspoons

12. Pumpkin pie spice - 1 tablespoon

13. Sour cream - 1 (16 ounce) container

14. White sugar - ½ cup

15. Vanilla extract - 2 teaspoons

How to cook deliciously - Pumpkin Cheesecake

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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.