Ahhhhhh fall is upon us! Hard to believe it but nothing screams autumn like this pumpkin cheesecake! It is as classic as pumpkin cheesecake gets and is topped with homemade whipped cream! Of course, a little drizzle of caramel didn’t hurt either! Present this one at your Thanksgiving feast and you will be the star of the night!
You’ll Need:
9 inch Springform Pan
Spatula
Classic Pumpkin Cheesecake
Ingredients
crust
- 1½ cup graham cracker crumbs
- 1 T. sugar
- 6 T. melted butter
cheesecake
- 24 oz soft cream cheese
- 1½ cup light brown sugar, packed
- 15 oz pumpkin puree
- 4 eggs
- ¼ cup sour cream
- 2 T. flour
- 1 tsp. cinnamon
- ¼ tsp salt
- 1 T. vanilla
Instructions
Crust
- Preheat oven to 350 degrees F.
- Combine graham cracker crumbs, sugar, and butter in a bowl.
- Press into a 9 inch springform pan and a little up the sides. Bake 8 mins and cool
Cheesecake
- Beat cream cheese and sugar on low until fluffy.
- On low, add pumpkin, eggs, sour cream, flour, cinnamon, salt and vanilla.
- Pour over the crust and bake one hour.
- Shut oven and let cool in oven with door open 30 mins.
- Mine cracked at this point but no worries-we are going to cover it up and it tastes amazing!
- Let cool on counter to room temp and then chill until cold or overnight which is even better!
- Top with homemade whipped cream!
Adapted from Homemade Hooplah
Pam says
I am def going to be making this. What is drizzled on top of the whipped cream?
Richard says
Caramel drizzle
Jan says
Caramel Sauce
Liz says
Try doing a water bath under cheesecake pan and it’ll help it not crack 🙂
Debbie says
I don’t understand #4 instructions. Shut oven and let cool with the oven door open for 30 minutes.. ???
Hugs & Cookies xoxo says
yes, lets it cool slowly this way and finishes cooking with oven heat leftover.
Lisa D says
The instructions say to close the oven door AND leave it open…all in the same sentence. I’m a little confused…
Hugs & Cookies xoxo says
Shut the oven off but leave the door open so cheesecake cools with the oven cooling down.
Judy Boykin says
I am confused about number 4.do you open oven for 30 minutes after the 1 hour and then shut door to cool?
Hugs & Cookies xoxo says
Shut the oven off but leave the door open so cheesecake cools with the oven cooling down.
Joe says
Yes, but how do you shut the oven and have the door open at the same time?
Do you mean shut oven off?
Hugs & Cookies xoxo says
yes!! Shut the oven off but leave the door open so cheesecake cools with the oven cooling down.
Me says
People, she made a boo boo, it happens. She meant to shut (turn) the oven “Off”, then crack the oven door open & let the thing sit for 30min. Oh my goodness. Where’s the love.
Lee Becatti says
Shut off oven.
Marilyn Bell says
When do you take it out of springform pan?
Hugs & Cookies xoxo says
Before serving.
Carol says
Can I successfully substitute an additional block of cream cheese for the sour cream?
Hugs & Cookies xoxo says
Ia m not sure how it would be in the end.
Chris C. says
Made it tonight. Did form a nice crevasse. Main thing is that the butter from the crust dripped out to not oven bottom. Put a pan under it. Still leaking as it cools.
Fazia says
I will try this recipe. I like pumpkin