Pumpkin Cheesecake
A rich and creamy dessert that combines pumpkin with the delightful texture of cheesecake, perfect for fall!
Equipment
- 9-inch Springform Pan
- Mixing Bowls:
- Stand Mixer
- Rubber spatula
Ingredients
- 24 ounces cream cheese softened
- 3/4 cup brown sugar packed
- 1/2 cup sugar
- 1/3 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 2 1/2 teaspoons pumpkin pie spice
- 3 large eggs lightly beaten
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Prepare the graham cracker crust in a 9-inch springform pan and chill in the refrigerator.
- In a stand mixer, beat cream cheese and both sugars until smooth.
- Add sour cream, vanilla extract, pumpkin puree, and pumpkin pie spice; mix until combined.
- Add eggs one at a time, mixing well after each addition.
- Spread the cheesecake batter evenly over the prepared crust.
- Bake for about 40 minutes until edges are set and center jiggles slightly.
- Cool in the pan, then refrigerate for at least 6 hours or overnight.
- Prepare cinnamon whipped cream by mixing heavy cream, powdered sugar, vanilla extract, and cinnamon until stiff peaks form.
- Serve the cheesecake with whipped cream on top.
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Notes
Store leftovers in the refrigerator for up to 5-7 days, or freeze for up to three months.