Pumpkin Cheesecake

2 pounds cream cheese

1 ½ cups sugar

3 eggs

1 cup whipping cream

2 (1-pound) cans pumpkin

2 teaspoons vanilla

1 tablespoon pumpkin pie spice

Graham Cracker Crust

1 teaspoon soft butter

1 ¼ cups graham cracker crumbs

1 teaspoon ground cinnamon

¼ cup sugar

¼ cup melted butter

Sour Cream Topping

1 pound sour cream

½ cup sugar

2 teaspoons vanilla

Method:

Blend the cream cheese with the sugar until smooth. Add the eggs, 1 at a time, beating until blended. Add the whipping cream, pumpkin, vanilla and spice, blending thoroughly. Pour into a springform pan with the graham cracker crust. Bake at 300 degrees for 1 ½ hours or until the cake sets. Remove and let rest for 10 minutes, then pour the sour cream topping over the cheese cake. Cool thoroughly before removing from the pan. Chill.

For the Graham cracker crust — brush a 10-inch springform pan with the soft butter. Mix the graham cracker crumbs, cinnamon, sugar and melted butter. Press onto the bottom of the pan.

For the sour cream topping — blend the sour cream, sugar and vanilla until smooth.

Like what you read? Give Johnnie Cooke a round of applause.

From a quick cheer to a standing ovation, clap to show how much you enjoyed this story.