Pumpkin Cheesecake

sugarspunrun.com

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

  • 1/2 cup sugar

  • 1/3 cup sour cream

  • 1 1/2 vanilla extract

  • 1 cup pumpkin puree

  • 2 1/2 pumpkin pie spice

  • 3 large eggs (lightly beaten, room temperature preferred)

  • 3/4 cup heavy cream

  • 1/4 cup powdered sugar

  • 1/2 vanilla extract

  • 1/8 ground cinnamon

Directions

  1. 1

    Preheat oven to 350F (175C)

  2. 2

    Prepare graham cracker crust in a 9 inch springform and place in refrigerator to chill

  3. 3

    Beat together softened cream cheese and sugars

  4. 4

    Add sour cream and stir well

  5. 5

    Add vanilla extract, pumpkin puree, and pumpkin spice and stir until well-combined

  6. 6

    Add eggs and beat until just mixed

  7. 7

    Spread cheesecake batter evenly over prepared crust

  8. 8

    Bake for 40 minutes or longer until center of cheesecake is almost set

  9. 9

    Allow pumpkin cheesecake to cool to room temperature and then transfer to refrigerator and chill for 6 hours or overnight

  10. 10

    Prepare cinnamon whipped cream topping

  11. 11

    Pipe or dollop whipped cream over chilled cheesecake

  12. 12

    Slice, serve, and enjoy!

Added 1 month ago