Autumn Pumpkin Cheesecake

Recipe Collection: Dessert

Autumn Pumpkin Cheesecake is a perfect blend of velvety cream cheese and spiced pumpkin, making it an ideal dessert for fall celebrations and gatherings. This vegetarian American dessert features a buttery graham cracker crust and a luscious sour cream topping, offering a comforting treat that everyone will love.

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Overview

This Pumpkin Cheesecake is a delightful dessert that combines the rich flavors of cream cheese and pumpkin. Perfect for fall gatherings, this cheesecake is topped with a smooth sour cream layer, making it a crowd-pleaser. It's a recipe cherished by many for its adaptability and comforting taste.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Serving Size: 16

Cooking Time: 310 minutes

Ingredients

• 1 Teaspoon (tsp) unsalted butter, softened
• 2.25 Cups white sugar, divided
• 1.25 Cups graham cracker crumbs
• 0.25 Cup unsalted butter, melted
• 1 Teaspoon (tsp) ground cinnamon
• 2 Pounds (lb) cream cheese, softened
• 3 Whole eggs
• 2 16 Ounces (oz) cans pumpkin purée
• 1 Cup heavy whipping cream
• 4 Teaspoons (tsp) vanilla extract, divided
• 1 Tablespoon (tbsp) pumpkin pie spice
• 1 16 Ounces (oz) container sour cream

Steps

1. Preheat the oven to 300°F (150°C). Grease a 10-inch springform pan with 1 teaspoon softened butter.
2. In a bowl, combine 0.25 cup white sugar, graham cracker crumbs, 0.25 cup melted butter, and cinnamon. Press the mixture into the bottom of the prepared pan.
3. In another bowl, beat the cream cheese and 1.5 cups white sugar until smooth. Add the eggs one at a time, blending each before adding the next. Stir in the pumpkin purée, heavy cream, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended. Pour the mixture into the graham cracker crust.
4. Bake in the preheated oven for 1.5 hours, or until the cheesecake is set in the middle. Remove from the oven and let it rest for 10 minutes, or leave it on the oven rack with the door ajar for several hours.
5. In a bowl, beat the sour cream, remaining 0.5 cup sugar, and remaining 2 teaspoons vanilla extract until smooth. Pour over the cheesecake. Chill in the refrigerator for about 3 hours before removing the sides of the pan.

Enjoy your homemade Autumn Pumpkin Cheesecake!