Pumpkin Cheesecake
Ingredients
Pumpkin Cheesecake Crust
-
1 ½
cups
graham cracker crumbs
-
6
Tbsp
unsalted butter, melted
-
1
Tbsp
sugar
-
½
tsp
cinnamon
Pumpkin Cheesecake Filling
-
24
oz
cream cheese, room temperature
-
1 ½
cups
packed light brown sugar
-
15
oz
canned pumpkin pie mix
-
4
large
eggs
-
¼
cup
sour cream
-
2
Tbsp
all-purpose flour
-
2
tsp
pumpkin pie spice
-
¼
tsp
salt
-
1
Tbsp
real vanilla extract
Optional Pumpkin Cheesecake Toppings
-
1
cup
cold heavy cream
-
1
Tbsp
sugar
-
½
tsp
rum or vanilla
-
Pumpkin pie spice to dust
-
Toasted pecans
-
Caramel sauce
Instructions
- Preheat oven to 350˚F. Pulse graham crackers into crumbs, mix with sugar, cinnamon, and melted butter, and press into a springform pan. Bake for 8 minutes and cool.
- Beat cream cheese and brown sugar until fluffy. Mix pumpkin pie mix, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla, then combine with cream cheese mixture.
- Pour filling into crust and bake for 1 hour. Turn off oven, prop door open, and let sit for 45 minutes. Cool, then refrigerate for at least 4 hours.
- Remove from pan, add toppings, and serve.
- For whipped cream, beat cold cream with sugar and rum or vanilla until fluffy.
Nutrition Facts (estimated)
Servings
10
Calories
565
Total fat
34g
Total carbohydrates
59g
Total protein
8g
Sodium
547mg
Cholesterol
160mg
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