Pumpkin Cheesecake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch springform pan with 1 teaspoon softened butter.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine ¼ cup white sugar, graham cracker crumbs, ¼ cup melted butter, and cinnamon together in a bowl until incorporated; press into the bottom of the prepared pan.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Beat cream cheese and 1 ½ cups white sugar together in a bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in pumpkin purée, heavy cream, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended; pour into graham cracker crust.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until cheesecake is set in the middle, 1 ½ hours. Remove from oven; rest for 10 minutes or leave on oven rack with door ajar for up to several hours.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Beat sour cream, remaining ½ cup sugar, and remaining 2 teaspoons vanilla extract together in a bowl until smooth; pour over cheesecake. Chill in the refrigerator before removing sides of pan, about 3 hours.'}

📊 Nutrition Facts

Per serving (16 servings total)