Fresh Pumpkin Cheesecake

Recipe by Stacia Hayes
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make ahead. This needs to chill at least overnight for best quality.
  • CRUST. Toss crust ingredients together.
  • Press firmly and evenly over bottom only of lightly buttered 9-inch springform pan.
  • Chill.
  • FILLING. Preheat oven to 350 degrees.
  • Beat cream cheese until very smooth.
  • Gradually add sugars, beating until well mixed.
  • Add eggs, one at a time.
  • Add pumpkin, spice, vanilla and cream, and mix well.
  • Pour into prepared pan.
  • Bake in a 350-degree oven for 1 hours and 40 minutes (Ovens vary, so check every 10 minute after baking for 1 1/2 hours.).
  • Cool cake, then refrigerate several hours or overnight.
  • TOPPING. Combine butter with sugar in small saucepan. Over low heat, stir until sugar is dissolved. Do not overheat.
  • Pour and spread over center of cooled cheesecake, leaving about 1/2 inch margin around.
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