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Recipe by Dorit Teichman

Pumpkin Cheesecake

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Pumpkin Cheesecake
Dairy Dairy
Medium Medium
6 Servings
Allergens

Contains

- Dairy - Egg - Gluten - Wheat - Tree nuts
1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian

Absolutely delicious. You may even make some new pumpkin fans. For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.

Ingredients

Crust

  • 1/2 cup graham cracker crumbs, finely crushed

  • 5 tablespoons unsalted butter, melted, plus additional for pan

  • 1/4 teaspoon Gefen Cinnamon

  • pinch of salt

Filling

  • 2 (8-ounce) containers cream cheese, at room temperature

  • 1/2 cup pumpkin puree

  • 1/2 teaspoon pumpkin pie spice

  • 3/4 cup sugar

Topping

  • 1 pint sour cream

  • 3 tablespoons sugar

  • 1 teaspoon vanilla extract

Garnish

  • 1 can whipped cream

  • 2 Viennese crunch bars, chopped

Directions

To Make the Crust

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Combine graham cracker crumbs, butter, cinnamon and salt, and mix well. Butter the bottom of a nine-inch pan or springform. Press crumb mixture into pan.

Make the Filling

1.

Using a stand or hand mixer, beat cream cheese, pumpkin puree, pumpkin pie spice, sugar and vanilla. Add eggs, one at a time. Blend well.

2.

Pour cheese mixture into the crust and bake for one hour. If top starts to brown, cover loosely with parchment paper. Let cool for 10 minutes.

Prepare the Topping

1.

Mix sour cream, sugar and vanilla extract.

2.

Pour over cooled cheesecake and bake for an additional seven minutes. Let cool fully, then refrigerate.

3.

Decorate with whipped cream and chopped Viennese crunch before serving, if desired.

Recipe tags

cheese cake cheesecake Dorit Teichman fall flavors pumpkins
Pumpkin Cheesecake

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