pumpkin cheesecake

Ingredients

• Servings: 1
• 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 spice
• 1 (16 ounce) container sour cream
• 1/2 cup white sugar
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 5 hrs 10 mins


• 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 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.