![](https://cdn.statically.io/img/www.allrecipes.com/thmb/D_6Dfg3THNsUpqnBDz8lms-Okuk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4566602-3dc723784afc4655b2072308fe9c6472.jpg)
Ingredients
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1 teaspoon butter, softened
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1 ¼ cups graham cracker crumbs
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1 teaspoon ground cinnamon
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¼ cup white sugar
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¼ cup melted butter
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2 pounds cream cheese, softened
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1 ½ cups white sugar
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3 eggs
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1 cup heavy whipping cream
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2 (16 ounce) cans solid-pack pumpkin
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2 teaspoons vanilla extract
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1 tablespoon pumpkin pie spice
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1 (16 ounce) container sour cream
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½ cup white sugar
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2 teaspoons vanilla extract
Directions
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Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
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Mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. Press mixture into the bottom of the springform pan.
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Beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. Add eggs, 1 at a time, blending in each egg before adding the next. Stir in cream, pumpkin, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended. Pour cream cheese mixture over the graham cracker crust.
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Bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. Remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.
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Beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. Pour sour cream topping over cheesecake. Chill in refrigerator before removing sides of pan, about 3 hours.
Cook's Note:
Place a pan of hot water on lower oven shelf and cook the cheesecake on top shelf to avoid cracks (even though cracks will be covered by topping). Additionally, I often use the sour cream topping for my plain cheesecakes; it enhances a natural beauty.
Nutrition Facts (per serving)
512 | Calories |
36g | Fat |
42g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 512 | |
% Daily Value * | |
Total Fat 36g | 46% |
Saturated Fat 22g | 111% |
Cholesterol 139mg | 46% |
Sodium 401mg | 17% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 2g | 7% |
Total Sugars 32g | |
Protein 8g | 16% |
Vitamin C 3mg | 3% |
Calcium 115mg | 9% |
Iron 2mg | 11% |
Potassium 264mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.