Ingredients

• 1 teaspoon butter , softened
• 5.25 cups white sugar , divided
• 1.25 cups graham cracker crumbs
• 0.25 cups butter , melted
• 1 teaspoon ground cinnamon
• 2 pounds cream cheese , softened
• 3 eggs
• 2 , 16 ounce
• 1 cup heavy cream
• 4 teaspoons vanilla extract , divided
• 1 tablespoon pumpkin pie spice
• 1 , 16 ounce

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch springform pan with 1 teaspoon softened butter.
2. 2 Combine ¼ cup white sugar, graham cracker crumbs, ¼ cup melted butter, and cinnamon together in a bowl until incorporated; press into the bottom of the prepared pan.
3. 3 Beat cream cheese and 1 ½ cups white sugar together in a bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in pumpkin purée, heavy cream, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended; pour into graham cracker crust.
4. 4 Bake in the preheated oven until cheesecake is set in the middle, 1 ½ hours. Remove from oven; rest for 10 minutes or leave on oven rack with door ajar for up to several hours.
5. 5 Beat sour cream, remaining ½ cup sugar, and remaining 2 teaspoons vanilla extract together in a bowl until smooth; pour over cheesecake. Chill in the refrigerator before removing sides of pan, about 3 hours.

Nutrition per serving