My father, a stockbroker by day, loved to cook for the homeless as well as his family and friends. This pumpkin cheesecake is still a treasure since it can be readily altered with different spices. Blessings and joy to you!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 3 hrs 10 mins |
| Total Time: | 5 hrs 10 mins |
| Servings: | 16 |
| Yield: | 1 10-inch cheesecake |
Ingredients
- 1 teaspoon butter, softened
- 1 ¼ cups graham cracker crumbs
- 1 teaspoon ground cinnamon
- ¼ 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
- ½ cup white sugar
- 2 teaspoons vanilla extract
Instructions
- 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.
- 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
| Calories | 512 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 139 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 22 g |
| Sodium | 401 mg |
| Sugars | 32 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
The timing is wrong. This took 2 and a half hours to bake.
I made this several years ago and it was awesome.
The cheesecake was a big hit for Christmas dinner. Watch out for too much liquid in canned pumpkin purée—especially house brands. I spread the purée on a rimmed baking sheet and blot excess liquid away with paper towels, then leave the pumpkin to air dry for about an hour. This produces better texture in the finished product. I also replace butter in the crust with softened cream cheese to hold the graham cracker crumbs together better.
This recipe was to die for!! I would recommend this to anyone who likes pumpkin. If I could change one thing, I would add more of the buttery graham cracker crust!!
When I made it as is, with 16 servings, all FOUR of my cheesecakes came out great. I made four because I had 8″ pie tins and a 7″ push pan. I was very impressed, especially be use this was my FIRST attempt at making a cheesecake! However, on my second attempt with this recipe, when I tried to pair down the recipe to 6 servings (for my 7″ push pan) it didn’t come out good at all. It was too soft, too much pumpkin flavor and not sweet enough. I used the measurements given on the recipe after it adjusted for 6 servings. I will try again….and repost if it comes out great and change my rating to 5 stars.
I had to raise the temperature to 325 to get it to bake thru and set. Haven’t eaten it yet but it looks gorgeous.
My cheesecake was really good, I loved the topping on it. However, since its really dense I should have cooked it longer. It didn’t get done in the middle, its still good.
The cheesecake was smooth & delicious! I made a few changes-after I formed the crust I baked for five minutes before pouring mixture. I eliminated the heavy cream and used 1 1/2 cans of pumpkin. For the topping I reduced the sugar to 1/3 cup.
I used the right size pan but it rose so much that I won’t be able to add the sour cream topping? I’m not sure what happened.
We used a 9″ pan and it look much longer to bake. Be prepared to test a few times for done-ness
Awesome cheesecake and will be making this again!
This cheesecake got rave reviews at Thanksgiving. I used finely chopped pecans and graham crackers in the crust and topped it with cinnamon and pecans.The only note is that the batter makes two full cheesecakes, not one, and I cooked them about 20 minutes longer than the recipe indicated.
Big hit!! Will make it again and again…..
I decreased the amount of sugar used in the recipe in this way: I made the crust with 4T maple syrup instead of sugar. I also mixed only 3/4 c. sugar with the cream cheese (for which I substituted 2 c. of my homemade soft cheese). I added only 1/8 c. sugar into the sour cream topping. The recipe was super easy. I can’t wait to try it tonight! I will update the star rating after we do.
My Daughter tasted it first and said WOW did you really make this yourself :)) She was taking hers home with her after Thanksgiving and after that first taste of the piece she was taking she decided to take 2 pieces and the 2nd piece was a lot bigger than the first. I said yes I did…it turned out wonderful and looked beautiful. I only got 2 little pieces and my Husband ate the rest :)) I caught him up in the middle of the night eating a piece :))
I skip the sour cream top because sour cream. However, the cheesecake is delicious and always a hit!
Turned out yummy! Made way more filling than necessary so I made some in cupcake tins. Should’ve cooked slightly longer because the middle wasn’t fully cooked. Still turned out delicious!
I had no problem with this recipe setting up in the 90 minute cooking time. I followed the directions and am pleased with the results. I may skip the sour cream topping next time but will have to taste the completed cheesecake before making that decision since it’s for Thanksgiving and I have to wait another couple of days! What I’ve tasted so far has been delicious though.
Delicious I used a short bread crust instead of the graham cracker. Turned out heavenly
this has become a Thanksgiving tradition to make every year
I made this for my family this year. the taste was wonderful, however, after cooking it for 2 hours it was still not completely cooked so it turned out super soft. next time I will bake the crust before putting in the filling cause it turned mushy and fell apart. I would also use less pumpkin, which is very watery, so could have made it runnier. the cake did rise above the pan while baking but never spilled over. once cooked it did drop enough to put the topping on which I loved. overall a great tasting cheesecake, but some tweaking is needed.