PUMPKIN CHEESECAKE
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!
Provided by daddy's girl
Categories Fruits and Vegetables Vegetables Squash
Time 5h10m
Yield 16
Number Of Ingredients 15
Steps:
- 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 Facts : Calories 511.8 calories, Carbohydrate 41.5 g, Cholesterol 138.5 mg, Fat 36.2 g, Fiber 2 g, Protein 7.8 g, SaturatedFat 22.1 g, Sodium 400.9 mg, Sugar 32.4 g
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IQBAL AFGHAN
[email protected]I'm allergic to pumpkin. Is there a substitute I can use?
Rhonda Coke
[email protected]This cheesecake sounds complicated to make. I'm not sure if I'm up for the challenge.
Harikishor Roy
[email protected]I'm not sure if I have all the ingredients for this cheesecake, but I'm definitely going to try it soon.
Frank Di Piazza
[email protected]This cheesecake looks delicious. I'm going to try it this weekend.
Unruly K ug official
[email protected]I can't wait to make this cheesecake again.
Tyneshia Stephenson
[email protected]This cheesecake is perfect for Thanksgiving or Christmas dinner.
Jim Islam
[email protected]This cheesecake is a must-try for any pumpkin lover.
Ahmad Alzwy
[email protected]I would give this cheesecake 10 stars if I could.
krystal maynard
[email protected]This cheesecake is the best I've ever had.
Latifa Rahman
[email protected]OMG! This cheesecake is heavenly.
Philip Syzdek
[email protected]This cheesecake is so good, I could eat it every day.
Fajle Rabby
[email protected]This is my go-to pumpkin cheesecake recipe. It's always a crowd-pleaser.
Keith Steeno
[email protected]This cheesecake is amazing! The perfect balance of pumpkin and cream cheese.
Mahbuba Mahbuba
[email protected]I've made this cheesecake several times and it always turns out great. It's a perfect dessert for fall gatherings.
Dejuan Begay
[email protected]This cheesecake was a bit too rich for my taste. The crust was thick and the filling was very dense. I think I would have enjoyed it more if it had been a bit lighter.
barun patel
[email protected]I love pumpkin cheesecake, and this recipe is one of my favorites. The crust is always perfect, and the filling is creamy and flavorful. I always get compliments when I serve this cheesecake.
Ratul Ratul
[email protected]This cheesecake was easy to make and turned out perfectly. I used a store-bought graham cracker crust to save time, and it worked great. The filling was creamy and flavorful, and the pumpkin swirl added a nice touch.
Abaho Brian
[email protected]I'm not usually a fan of pumpkin desserts, but this cheesecake changed my mind. It was so smooth and creamy, with just the right amount of pumpkin flavor. The crust was also delicious and held up well to the filling.
Damien Dodson
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! The crust was perfectly graham crackery and the filling was creamy and flavorful. I loved the swirl of pumpkin and cream cheese. Everyone raved about it!