“A stockbroker by day, my dad's true love was cooking for the homeless, his family and friends. This pumpkin cheesecake continues to be a treasure as it is easily adaptable with a variety of spices. Blessings and happiness!” - by daddy's girl
Ingredients
Adjust Servings
Original recipe yields 1 10-inch cheesecake
Directions
- 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.
Nutrition
Amount Per Serving (16 total)
- Calories
- 512 cal
- 26%
- Fat
- 36.2 g
- 56%
- Carbs
- 41.5 g
- 13%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"This is an AWESOME recipe! Made it for our family Chritmas dinner and have been asked to make it for additional family ganterings. It is a definate hit in this family. I made no alterations to it, ..." See moreit is that good :) Happy cooking!!"
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