PUMPKIN CHEESECAKE

Pumpkin Cheesecake

PREP TIME 15 MINS

COOK TIME 1 HR 45 MINS

CHILLING TIME 8 HRS

TOTAL TIME 2 HRS

 

Creamy and delicious, this pumpkin cheesecake will soon be a tradition in your house!

SERVINGS: 12

CALORIES:  508 KCAL

AUTHOR: AMANDA RETTKE - IAMBAKER.NET

INGREDIENTS

CRUST

2 1/2 cups graham cracker crumbs

1/4 cup to 3/4 cup unsalted butter, melted (I prefer 3/4 cup for a moist and dense crust, some commenter's prefer less)

1/4 cup granulated sugar

1 1/2 tsp. salt, divided

PUMPKIN CHEESECAKE

2 1/2 cups granulated sugar

2 lb (four 8-ounce packages) cream cheese, softened

1/4 cup sour cream, room temperature

1 can (15 oz) pure pumpkin

6 large eggs, lightly beaten

1 tbsp. vanilla extract

2 1/2 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground cloves

Whipped cream

Chopped pecans, optional

INSTRUCTIONS

CRUST

Preheat oven to 325°F.

Spray a 10-inch springform pan with non-stick cooking spray and wrap the bottom with tin foil.

In a large bowl mix together the graham cracker crumbs, melted butter, 1/4 cup of the sugar and 1/2 teaspoon salt.

Press the crumb mixture into the bottom and up the sides of the pan. Bake for about 15 to 20 minutes, then remove from oven and set aside to cool slightly.

In a large bowl using a hand-held mixer, beat the cream cheese until smooth. (You can also use a stand mixer)

Add 2 1/2 cups sugar and mix well.

THEN

Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and mix until just combined.

Pour into the cooled crust.

Place your pan into a roasting pan and fill halfway with water.

Bake for about 1 hour 45 minutes the turn off the oven and open the door to let out some heat then close again and leave the cheesecake in the oven for about an hour.

Remove from oven and out of the roasting pan and let cool to room temp.

Cover and refrigerate for at least 8 hours or overnight.

Remove cheesecake from springform and top with dollops of whipped cream and chopped pecans. (optional)