Ingredients
Equipment
Method
Preparation
- Preheat oven to 350F (175C).
- Prepare graham cracker crust in a 9" springform pan and chill in the refrigerator.
- In a stand mixer, beat together softened cream cheese and sugars until lump-free, scraping down the sides occasionally.
- Add sour cream and mix well.
- Add vanilla extract, pumpkin puree, and pumpkin pie spice, stirring until well-combined.
- Add eggs one at a time, beating after each addition and scraping down the sides.
- Spread cheesecake batter evenly over prepared crust.
- Transfer pan to a foil lined baking sheet and place in the oven. Bake for 40 minutes or longer until the center is almost set.
- Allow cheesecake to cool to room temperature, then refrigerate for 6 hours or overnight.
Whipped Cream Preparation
- For the cinnamon whipped cream, combine heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a bowl.
- Use an electric mixer to beat until stiff peaks form.
- Pipe or dollop whipped cream over chilled cheesecake. Slice, serve, and enjoy.
Nutrition
Notes
Feel free to switch up the crust with Oreos or gingersnap cookies for a fun twist. This cheesecake can be made ahead and frozen for later enjoyment.