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Pumpkin Cheesecake
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
310 minutes
Festive pumpkin cheesecake with sweet sour cream topping - a colorful holiday treat!
Ingredients:
  • 1 teaspoon butter, softened
  • 1.25 cups graham cracker crumbs
  • 1 teaspoon ground cinnamon
  • 0.25 cup melted butter
  • 2 pounds cream cheese, softened
  • 1.5 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
Instructions:
  • Preheat your oven to a cozy 300 degrees F (150 degrees C) and gently coat a 10-inch springform pan with a touch of 1 teaspoon softened butter.
  • Combine graham cracker crumbs, cinnamon, white sugar, and melted butter in a bowl until well mixed. Press the mixture into the bottom of the springform pan.
  • In a bowl, combine cream cheese and 1 1/2 cups of white sugar until smooth. Mix in eggs one at a time, then add cream, pumpkin, 2 teaspoons of vanilla extract, and pumpkin pie spice until fully combined. Pour the creamy mixture over the graham cracker crust.
  • Bake the cheesecake in the preheated oven until the middle is set, about 1 1/2 hours. Take it out of the oven and allow it to rest for 10 minutes, or keep it on the oven rack with the door slightly open for a few hours.
  • In a bowl, whisk together sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract until smooth. Pour the creamy topping over the cheesecake, then refrigerate until set, about 3 hours before removing the pan sides.

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