Pumpkin Cheesecake
Pumpkin Pie meets Cheesecake and it's delicious!
Servings: 8 people
Ingredients
The Crust
- 1 1/2 Cups Graham Cracker Crumbs approx 12 whole graham crackers
- 6 tbsp Butter Melted
- 1 tbsp Sugar
- 1/2 tsp Cinnamon
The Filling
- 3 8oz Cream Cheese Packages Softened
- 1 1/2 Cups Light Brown Sugar
- 15 oz Canned Pumpkin Pie Mix
- 4 Eggs
- 1/4 Cup Sour Cream
- 2 tbsp Flour
- 2 tsp Pumpkin Pie Spice
- 1 tbsp Vanilla Extract
Instructions
Crust
- Preheat oven to 350 degrees.
- Pulse graham crackers in a food processor until finely ground.
- In a medium bowl, stir together graham cracker crumbs, sugar, cinnamon, and melted butter.
- Transfer to a 9" springform pan with 3" tall walls using a large spoon to press crumbs into the bottom of the pan.
- Bake for 8 minutes. Remove from oven and cool to room temp.
Pumpkin Cheesecake Filling
- In a large bowl, beat 3 packages of softened cream cheese and brown sugar on medium speed until light and fluffy (and no lumps), scraping down the sides of the bowl.
- In a separate bowl, stir together pumpkin pie mix, eggs, sour cream, flour, pumpkin pie spice, and vanilla extract. Mix until well combined.
- Add pumpkin mixture to the cream cheese mixture and continue mixing on low speed until well combined, scraping down the sides of the bowl.
- Transfer filling into pre-baked crust and bake on the middle rack at 350 degrees for 1 hour.
- After 1 hour, turn off oven, prop oven door slightly and let cheesecake stay in oven for additional 45 minutes.
- Remove from oven and let cool to room temp before covering with plastic wrap and refrigerating.
- Serve when fully chilled (at least 4 hours in the refrigerator or overnight).
- Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of cheesecake to release from the springform mold.
- Add whatever toppings you desire (whipped cream, caramel sauce, chocolate sauce, etc).
- Enjoy!
