Description
This delicious cheesecake tastes very close to pumpkin pie with a whipped topping; my family absolutely loves this around the holidays!
Ingredients
- 1 (14.4 ounce) package graham crackers, crushed
- 4 tablespoons butter
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
- 2 (8 ounce) packages cream cheese, at room temperature
- 1 cup white sugar
- 1 cup pumpkin puree
- 1 ½ tablespoons vanilla extract
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 2 large eggs
- 1 (8 ounce) package cream cheese, softened
- 1 pint heavy whipping cream
- 1 cup white sugar
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine graham cracker crumbs
- butter
- sugar
- and cinnamon in a food processor and blend. Press crust mixture into the bottom and up the sides of a 10-inch springform pan.
- Combine 2 packages cream cheese and 1 cup sugar in a bowl and cream together using an electric mixer. Mix in pumpkin puree
- vanilla extract
- cinnamon
- nutmeg
- allspice
- and cloves. Add eggs separately and mix by hand just until combined
- being careful not to overmix. Pour batter into the prepared pan.
- Reduce oven temperature to 300 degrees F (150 degrees C). Bake in the preheated oven until center no longer jiggles
- about 1 hour; do not overbake
- or cheesecake will dry out.
- Turn off the oven
- leaving cake inside. Open door slightly and let cake cool for 1 hour.
- Remove from oven and run a thin knife around the inner edge of the pan to loosen cake and prevent cracking. Cool at room temperature for 1 hour more. Refrigerate for 6 hours.
- Mix cream cheese using an electric mixer in a bowl until fluffy.
- Whip heavy cream in a separate bowl until soft peaks form. Add sugar and vanilla extract. Fold in cream cheese. Add topping to the top of the cooled cheesecake.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 9 hrs 30 mins
Servings: 12