Saucepan@saucepan · Shared this recipeFollowAmerican · dessertPumpkin CheesecakeA creamy, spiced pumpkin cheesecake on a graham cracker crust, topped with cinnamon whipped cream, made without a water bath.total7 hrprep20 mincook40 minservings12Original recipe on sugarspunrun.comKeep this recipeAdd a copy of Pumpkin Cheesecake to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients12 servingsBack to 12 servings1 graham cracker crust24 oz cream cheese, softened to room temperature, be sure to use brick-style and not spreadable cream cheese0.75 cup brown sugar, packed0.5 cup sugar0.333 cup sour cream1.5 tsp vanilla extract1 cup pumpkin puree¹2.5 tsp pumpkin pie spice3 large eggs, lightly beaten, room temperature preferred0.75 cup heavy cream0.25 cup powdered sugar0.5 tsp vanilla extract0.125 tsp ground cinnamonStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat oven to 350F (175C).2Step 2: Prepare graham cracker crust in a 9" springform but do not bake. Place in refrigerator to chill while you prepare your cheesecake filling.3Step 3: In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugars, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well and lump-free.4Step 4: Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.5Step 5: Add vanilla extract, pumpkin puree, and pumpkin spice and stir until well-combined.6Step 6: Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).7Step 7: Spread cheesecake batter evenly over prepared crust.8Step 8: Transfer pan to a foil lined baking sheet and place in center rack of 350F (175C) oven. Bake for 40 minutes or longer, until center of cheesecake is almost set (center may jiggle very slightly, edges should be set and may be slightly puffed or very slightly cracked).9Step 9: Allow pumpkin cheesecake to cool to room temperature and then transfer to refrigerator and chill for 6 hours or overnight.10Step 10: Before serving, prepare your cinnamon whipped cream.11Step 11: For the cinnamon whipped cream topping, combine heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a clean medium-sized bowl.12Step 12: Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.13Step 13: Pipe or dollop whipped cream over chilled cheesecake. Slice, serve, and enjoy!getsaucepan.com/r/f38dbd75-daad-42b7-b699-58fb9f8687f3 · Original: https://sugarspunrun.com/pumpkin-cheesecake/
