Ingredients
16
16 servings
- •1 teaspoon butter, softened
- •1 ¼ cups graham cracker crumbs
- •1 teaspoon ground cinnamon
- •¼ cup white sugar
- •¼ cup melted butter
- •2 pounds cream cheese, softened
- •1 ½ cups white sugar
- •3 eggs
- •1 cup heavy whipping cream
- •2 (16 ounce) cans solid-pack pumpkin
- •2 teaspoons vanilla extract
- •1 tablespoon pumpkin pie spice
- •1 (16 ounce) container sour cream
- •½ cup white sugar
- •2 teaspoons vanilla extract
Instructions
- 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 pumpkin pie 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.
Nutritional Facts
Per 16 servings
- Calories: 512
- Carbohydrate: 42g
- Fat: 36g
- Fiber: 2g
- Protein: 8g
- Sugar: 32g
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