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 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 and place in refrigerator to chill.
- 3
Beat together softened cream cheese and sugars, scraping down the sides with a spatula occasionally.
- 4
Add sour cream and stir well.
- 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.
- 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 cinnamon whipped cream topping.
- 11
Pipe or dollop whipped cream over chilled cheesecake.