Pumpkin Pie-Stuffed Cheesecake
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 744
- Total Fat
- 58
- Saturated Fat
- 33
- Carbohydrates
- 48
- Dietary Fiber
- 1
- Sugar
- 36
- Protein
- 10
- Cholesterol
- 234
- Sodium
- 391
- Total: 10 hr (includes cooling and chilling time)
- Active: 1 hr 45 min
Ingredients
Crust:
1 stick (8 tablespoons) unsalted butter
2 cups graham cracker crumbs (from about 18 whole crackers)
3 tablespoons granulated sugar
Pinch fine salt
Filling:
Three 8-ounce packages cream cheese, at room temperature
1 1/4 cups granulated sugar
One 16-ounce container sour cream, at room temperature
1/2 cup heavy cream
4 large eggs, at room temperature
1 teaspoon vanilla extract
One 8-inch prepared pumpkin pie, pie dish removed
Topping:
3/4 cup heavy cream
2 tablespoons confectioners' sugar
Ground cinnamon, for dusting
Directions
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Microwave the butter in a covered, medium microwave-safe bowl until melted. Brush a 9-inch springform pan with some of the butter. Add the graham cracker crumbs, granulated sugar and salt to the remaining butter in the bowl and stir until the mixture is like wet sand. Press the crumb mixture into the bottom and 1-inch evenly up the side of the pan. Bake until lightly browned, about 15 minutes. Let cool completely. Wrap the bottom of the pan and up the side with foil, put the pan into a large roasting pan.
- For the filling: Beat the cream cheese and granulated sugar in a large bowl with an electric hand mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand.
- Pour half of the batter over the prepared crust. Turn the pumpkin pie upside down and lightly press into the center of the batter. Top with the remaining batter, smoothing out the top. Pour enough water into the roasting pan so that it comes halfway up the side of the springform pan. Bake until the cheesecake is barely set in the middle, about 1 hour 30 minutes. Turn off the oven, keep the door shut and let the cheesecake rest 1 hour. 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 cake and the pan to prevent the top from cracking as it chills. Allow to cool at room temperature for 1 hour then refrigerate overnight.
- For the topping: Right before serving, whisk together the heavy cream and confectioners' sugar in a large bowl until medium-stiff peaks. Top the cheesecake with the whipped cream and a light dusting of cinnamon.