Ingredients
Units
Scale
Crust
- 3 tablespoons butter or margarine
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 (15‑ounce) can solid‑pack pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 cups sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Whipped cream
- Chopped pecans or walnuts
- Caramel sauce
Instructions
- Preheat the oven to 350°F; coat the bottom and sides of a 10‑inch cheesecake pan (springform pan) with cooking spray.
- For the crust, microwave the butter in a small bowl on High for 30 seconds or until melted; add the graham cracker crumbs and sugar and mix well, then pat the crumb mixture over the bottom of the prepared pan.
- For the pumpkin cheesecake filling, combine the cream cheese and sugar in a mixing bowl; beat with electric mixer (or stand mixer) at medium speed until creamy, add the eggs one at a time beating until blended after each addition, then add the pumpkin, cinnamon, ginger, and nutmeg and mix well; pour the filling over the crust.
- Bake for 50 minutes on center rack.
- Increase the oven temperature to 400°F; for the topping, mix the sour cream, sugar, and vanilla in a small mixing bowl, spread the sour cream mixture evenly over the top of the cheesecake, and bake for 10 minutes longer.
- Let cheesecake cool on a wire rack; cover and chill for 4 hours to overnight, loosening the sides if needed before serving.
- Prep Time: 20 minutes
- Cook Time: 58 minutes
- Category: Pies
- Method: Baked
- Cuisine: American