Desserts Cakes Cheesecake Recipes Pumpkin Cheesecake Recipes Pumpkin Cheesecake 4.5 (50) 37 Reviews 27 Photos A stockbroker by day, my dad's true love was cooking for people experiencing homelessness, his family, and friends. This pumpkin cheesecake continues to be a treasure as it is easily adaptable with various spices. Blessings and happiness! Submitted by daddy's girl Updated on October 28, 2024 Save Rate Print Share Close Add Photo 27 27 27 27 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 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings 1 teaspoon unsalted butter, softened 2¼ cups white sugar, divided 1 ¼ cups graham cracker crumbs ¼ cup unsalted butter, melted 1 teaspoon ground cinnamon 2 pounds cream cheese, softened 3 eggs 2 (16 ounce) cans pumpkin purée 1 cup heavy whipping cream 4 teaspoons vanilla extract, divided 1 tablespoon pumpkin pie spice 1 (16 ounce) container sour cream Directions Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch springform pan with 1 teaspoon softened butter. Combine 1/4 cup white sugar, graham cracker crumbs, 1/4 cup melted butter, and cinnamon together in a bowl until incorporated; press into bottom of the prepared pan. Beat cream cheese and 1 1/2 cups white sugar together in a bowl until smooth. Add eggs, one at a time, blending in each egg before adding the next. Stir in pumpkin purée, heavy cream, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended; pour into graham cracker crust. Bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. Remove from oven; let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours. Beat sour cream, remaining 1/2 cup sugar, and remaining 2 teaspoons vanilla extract together in a bowl until smooth; pour over cheesecake. Chill in the refrigerator for about 3 hours before removing sides of pan. Cook's Note: Place a pan of hot water on lower oven rack and cook the cheesecake on top rack 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. I Made It Print 143 home cooks made it! Nutrition Facts (per serving) 512 Calories 36g Fat 42g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 512 % Daily Value * Total Fat 36g 46% Saturated Fat 22g 111% Cholesterol 139mg 46% Sodium 401mg 17% Total Carbohydrate 42g 15% Dietary Fiber 2g 7% Total Sugars 32g Protein 8g 16% Vitamin C 3mg 3% Calcium 115mg 9% Iron 2mg 11% Potassium 264mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.