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!
Original recipe makes 1 10-inch cheesecake
Ingredients
1 teaspoon butter, softened
1 1/4 cups graham cracker crumbs
1 teaspoon ground cinnamon
1/4 cup white sugar
1/4 cup melted butter
2 pounds cream cheese, softened
1 1/2 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
1/2 cup white sugar
2 teaspoons vanilla extract
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PREP
30 mins
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COOK
1 hr 30 mins
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READY IN
5 hrs 10 mins
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
Calories: 512 kcal
Carbohydrates: 41.5 g
Cholesterol: 143 mg
Fat: 36.2 g
Fiber: 2 g
Protein: 7.8 g
Sodium: 401 mg