Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3 large eggs, at room temperature
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons maple syrup (optional)
- 1/2 cup sour cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease the sides of a springform pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1 teaspoon of cinnamon, stirring until moistened.
- Press the mixture firmly into the bottom of the springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add granulated and brown sugars, mixing until creamy.
- Add eggs one at a time, mixing well after each addition, then add vanilla extract.
- In a separate bowl, blend pumpkin puree, cinnamon, nutmeg, allspice, and optional maple syrup.
- Pour two-thirds of the cheesecake batter into another bowl and gently fold in the spiced pumpkin mixture.
- Spoon plain cheesecake batter into the crust, followed by dollops of the pumpkin batter. Swirl together gently.
- Bake for 55-60 minutes until the center jiggles slightly.
- Mix sour cream, sugar, and 1/2 teaspoon vanilla for the topping and spread it over the cheesecake.
- Bake for an additional 10 minutes.
- Turn off the oven and cool cheesecake inside with the door ajar for 30 minutes.
- Remove and cool completely on a wire rack, then refrigerate for at least 4 hours before serving.
Notes
For the best flavor, use high-quality cream cheese and spices. Consider topping with whipped cream and crushed pecans.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg