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Pumpkin Cheesecake~8-inch

Angie
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This is AWESOME ! A delicious pumpkin cheesecake with the sour cream topping got rave reviews all around the table!  Its pumpkin flavor is just perfect, not overwhelming, and the texture is light and creamy.

I found this excellent recipe from Joy of Baking’s Stephanie Jaworski, a favorite pastry Chef of mine. The only thing I changed was the crust.

I have tried several other pumpkin cheesecake recipes, but this one gets all five stars!  If my daughter Amy, who is the connoisseur of  everything pumpkin-flavored says this is ‘amazing’ and ‘awesome’ you can count on it!    

Enjoy!

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Pumpkin Cheesecake~8-inch

This is AWESOME! Everyone raves about this delicious pumpkin cheesecake with the sour cream topping! Its pumpkin flavor is just perfect, not overwhelming, and the texture is light and creamy. I found this excellent recipe from Joy of Baking’s Stephanie Jaworski, a favorite pastry Chef of mine. The only thing I changed was the crust.
Course Dessert
Cuisine American
Servings 16
Calories 264kcal
Author angiesopenrecipebox.com

Equipment

  • 8-inch Springform Pan

Ingredients

  • CRUST:
  • 1 ½ cups graham cracker crumbs
  • 3 tablespoons sugar
  • 5 tablespoons butter melted
  • CHEESECAKE FILLING:
  • 2/3 cups light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 16 ounces cream cheese full fat
  • 3 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • SOUR CREAM TOPPING:
  • 1 cup sour cream
  • ¼ cup sugar
  • 1 teaspoon vanilla extract

Instructions

  • Move the oven racks to bottom and to the center.
  • Fill a 13×9-inch pan halfway with hot water and place it on the bottom rack of the oven to moisten the air.
  • Preheat the oven to 350º.
  • Spray or grease an 8-inch springform pan.
  • In a small bowl, combine all the CRUST ingredients until crumbly.
  • Press the crumbs into the prepared pan and bake for 8-10 minutes. Cool on a wire rack.
  • Meanwhile, begin the CHEESECAKE FILLING for the cheesecake. In a small bowl, mix the sugar, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
  • With a mixer on medium speed, the cream cheese for 2 minutes.
  • Add the sugar mixture and beat for 2 more minutes.
  • Add the 3 eggs, 1 egg at a time, beating well after each (30 seconds). Scrape the sides of the bowl.
  • Beat in the vanilla extract and the pumpkin puree until well mixed.
  • Pour the cheesecake filling over the crust.
  • Place the springform pan on a baking sheet in the center rack of the oven.
  • Bake for 30 minutes at 350º.
  • Reduce the oven temperature to 325º and bake for another 10-20 minutes or until the cheesecake edges are puffed but the center is still a little wet and jiggles when shaken. Total time: 40-60- minutes.
  • Meanwhile, in a small bowl, use a whisk to mix together all the SOUR CREAM TOPPING ingredients. When the cheesecake is finished baking, spread the sour cream topping over the top of the cheesecake.
  • Return it to the oven and let it bake for 8 more minutes to allow the topping to set.
  • Remove the cheesecake from the oven and cool it on a wire rack.
  • Run a knife around the edge to prevent cracking.
  • Place aluminum foil over the top to allow the cheesecake to cool slowly.
  • When it is cooled, place it covered, in the refrigerator for at least 8 hours, preferably longer, before serving.
  • Nutritional Information

Nutrition

Calories: 264kcal | Carbohydrates: 23g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 237mg | Potassium: 131mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3007IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
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