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Pumpkin Cheesecake~8-inch

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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.
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Course: Dessert
Cuisine: American
Servings: 16
Calories: 264

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
  • teaspoon ground cloves
  • 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 13x9-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