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!
Ingredients
- 1 teaspoon butter, softened
- 1 ¼ cups graham cracker crumbs
- 1 teaspoon ground cinnamon
- ½ cup white sugar
- ¼ cup melted butter
- 2 pounds cream cheese, softened
- 1 ½ 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
Directions
Step 1
Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Cook’s Note:
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 512 | |
% Daily Value * | |
Total Fat36g | 46% |
Saturated Fat22g | 111% |
Cholesterol139mg | 46% |
Sodium401mg | 17% |
Total Carbohydrate42g | 15% |
Dietary Fiber2g | 7% |
Total Sugars32g | |
Protein8g | |
Vitamin C3mg | 14% |
Calcium115mg | 9% |
Iron2mg | 11% |
Potassium264mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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