Pumpkin Pie Cheesecake

Votes: 1

Time: 10 o'clock.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 738, total fat 59 G., saturated fats 33 G., proteins 10 G., carbohydrates 46 G., fiber 1 G., cholesterol 245 mg, sodium 436 mg, sugar 36 G.

This delicate cheesecake has a secret: a soft pumpkin filling awaits you inside. And the easiest way to fill it is to bake a whole pumpkin pie inside! Top the finished cheesecake with whipped cream. A wonderful dessert for the fall holidays.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

110 g unsalted butter
2 cups crushed graham crackers (about 18 whole crackers)
3 tbsp. granulated sugar
A pinch of fine salt

Filling

3 packages of 220g cream cheese at room temperature
1 and 1/4 cups granulated sugar
1 container (450 g) sour cream at room temperature
0.5 cups heavy cream
4 large eggs at room temperature
1 tsp vanilla extract
1 ready-made pumpkin pie pan (20 cm), remove from pan

Topping

3/4 cup heavy cream
2 tablespoons powdered sugar
Ground cinnamon, for sprinkling

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cream cheese, sour cream, eggs, cream, cinnamon

Cooking the dish according to the recipe:

Position the oven rack on the middle shelf and preheat the oven to 160°C.
Cake:

Melt the butter in the microwave in a covered medium bowl. Grease a 9-inch springform pan with a little butter. Add the crushed graham crackers, granulated sugar, and salt to the remaining butter in the bowl and stir until the mixture resembles wet sand. Press the mixture into the bottom of the pan and up the sides by an inch. Bake until lightly browned, about 15 minutes. Let cool completely. Wrap the bottom and top of the pan in foil and place the pan in a large roasting pan.

Filling:

In a large bowl, beat the cream cheese and granulated sugar with a hand mixer on medium speed for 1 minute. Add the sour cream and beat until smooth. Add the heavy cream and beat until smooth. Beat in the eggs one at a time by hand until fully incorporated. Add the vanilla extract.
Spread half the filling into the prepared crust. Turn the pumpkin pie upside down and press it lightly into the center of the filling. Spread the remaining filling on top and smooth the surface. Pour enough water into the roasting pan to come halfway up the cheesecake pan. Bake until the cheesecake is set in the center, about 1.5 hours. Turn off the oven and leave the cheesecake inside for 1 hour. Do not open the door; it will continue to set in the oven.
Remove the cheesecake from the water bath and remove the foil. Run a thin knife or spatula between the cheesecake and the pan to prevent the surface from cracking as it cools. Let cool at room temperature for 1 hour, then refrigerate overnight.
Topping:

Just before serving, whip the heavy cream with powdered sugar until medium peaks form. Top the cheesecake with whipped cream and sprinkle with cinnamon.