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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Nark “KD” Kumaravelan
[email protected]Overall, this is a great recipe for a delicious and impressive pumpkin cheesecake.
Elizabeth Arthur
[email protected]The cheesecake cracked a little bit on top.
najim uiddin
[email protected]The cheesecake didn't rise as much as I expected.
Madison Bowling
[email protected]The cheesecake was a little too sweet for my taste.
Alessia
[email protected]I would have liked the cheesecake to be a little more dense.
Marian Labno
[email protected]This cheesecake is a bit pricey to make, but it's worth every penny.
Khadija Ndiaye
[email protected]I served the cheesecake with whipped cream and a drizzle of caramel sauce. It was divine!
Javier Zamora
[email protected]I added some chopped pecans to the cheesecake filling for a little extra crunch.
Asik Pk
[email protected]I used a pre-made graham cracker crust to save time. The cheesecake still turned out great.
Mnahil Malik
[email protected]I'm not a baker, but I was able to make this cheesecake without any problems. It turned out great!
Obi Charles
[email protected]This recipe is a bit time-consuming, but it's worth it. The cheesecake is so delicious and it's a real showstopper.
Pabitra Gaha
[email protected]I made this cheesecake for my family and they loved it! It was gone in no time.
Nabirye Betty
[email protected]This cheesecake is so creamy and delicious. The pumpkin flavor is subtle and not overpowering.
Nathan Matcovich
[email protected]I love the combination of pumpkin and cheesecake. This recipe is a keeper!
Ana Durham
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Shopna Khatun
[email protected]This recipe was easy to follow and the cheesecake turned out beautifully. I used a springform pan and it worked perfectly. The cheesecake was creamy and flavorful and the crust was flaky and buttery.
Babar Reyyan
[email protected]I'm not usually a fan of pumpkin desserts, but this cheesecake changed my mind. It was so delicious and not too heavy. I loved the graham cracker crust and the pumpkin filling was perfectly spiced.
Honey Asha
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving gathering! The flavors were perfectly balanced and the texture was creamy and smooth. I'll definitely be making this again.