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
Directions
Prep 30 Min | Cook 1 Hour 30 Min
- Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
- 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.
- 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.
- 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.
- 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.
Hints:
Place a pan of hot water on lower oven shelf and cook the cheesecake on top shelf to avoid cracks (even though cracks will be covered by topping). Additionally, I often use the sour cream topping for my plain cheesecakes; it enhances a natural beauty.
Per Serving: 512 calories; 36.2 g fat; 41.5 g carbohydrates; 7.8 g protein; 138 mg cholesterol; 401 mg sodium.
If you made it share your photo in the comments below.😍
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