Pumpkin Cheesecake Recipe
User Reviews
5.0
6 reviews
Excellent
Pumpkin Cheesecake Recipe
Report
Rich and creamy pumpkin cheesecake topped with a layer of tangy sour cream topping.
Share:
Ingredients
Crust
- 1 cup Graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup butter melted
Filling
- 2-8 ounce packages cream cheese softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1/2 teaspoon vanilla extract
- 15 ounce can pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Topping
- 2 cups sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F.
- To make the crust, stir the graham cracker crumbs and sugar together in a medium bowl.
- Stir in the melted butter until combined.
- Press the graham cracker crumb mixture into the bottom of a 9-inch springform pan.
- Place in the fridge while you make the filling.
- To make the filling, beat the cream cheese until smooth.
- Add the sugar, and beat until well-combined.
- Mix in the eggs and vanilla until combined.
- Stir in the pumpkin, pumpkin pie spice, and salt just until combined.
- Pour the filling over the crust.
- Place the springform pan on a baking sheet.
- Bake for 50 minutes.
- Toward the end of the baking time, make the topping.
- To make the topping, stir the sour cream, sugar, and vanilla together until combined.
- Spread the topping over the cheesecake.
- Return to the oven, and continue to bake for an additional 5 minutes.
- Let the cheesecake cool on a wire cooling rack for 10 minutes.
- Run a thin knife around the cheesecake to loosen it from the pan.
- Let cool to room temperature.
- Place in the fridge, and chill overnight (for about 8 hours).
- Remove the sides of the springform pan, and cut into slices to serve.
Notes
- Graham cracker crumbs: You can either finely crush graham crackers, or you can purchase boxes of pre-crushed graham cracker crumbs.
- Cream cheese: I recommend using full-fat cream cheese in this recipe.
- Pumpkin puree: Be sure to use sold-pack pumpkin puree, not pumpkin pie mix.
- Pumpkin pie spice: If you want to make your own pumpkin pie spice blend, you can use this recipe.
- Sour cream: I recommend using full-fat sour cream in the topping.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
200kcal
(10%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
47mg
(16%)
Sodium
140mg
(6%)
Potassium
117mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
4481IU
(90%)
Vitamin C
1mg
(1%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 200kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 47mg | 16% |
| Sodium | 140mg | 6% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 4481IU | 90% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
5-Layer Dark Chocolate Cheesecake (Cheesecake Factory Godiva Chocolate Cheesecake Recipe)
American
0.0
(0 reviews)
