Ingredients
graham cracker crust
24 oz. cream cheese (softened to room temperature, be sure to use brick-style and not spreadable cream cheese)
3/4 cup brown sugar (packed)
1/2 cup sugar
1/3 cup sour cream
1 1/2 tsp. vanilla extract
1 cup pumpkin puree
2 1/2 tsp. pumpkin pie spice
3 large eggs (lightly beaten, room temperature preferred)
3/4 cup heavy cream
1/4 cup powdered sugar
1/2 tsp. vanilla extract
1/8 tsp. ground cinnamon
Directions
- 1
Preheat oven to 350F (175C).
- 2
Prepare graham cracker crust in a 9" springform but do not bake.
- 3
Beat together softened cream cheese and sugars, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well and lump-free.
- 4
Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
- 5
Add vanilla extract, pumpkin puree, and pumpkin spice and stir until well-combined.
- 6
Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).
- 7
Spread cheesecake batter evenly over prepared crust.
- 8
Bake for 40 minutes or longer, until center of cheesecake is almost set.
- 9
Allow pumpkin cheesecake to cool to room temperature and then transfer to refrigerator and chill for 6 hours or overnight.
- 10
Prepare your cinnamon whipped cream.
- 11
Combine heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a clean medium-sized bowl.
- 12
Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.
- 13
Pipe or dollop whipped cream over chilled cheesecake. Slice, serve, and enjoy!