Pumpkin Cheesecake

Ingredients

Servings: 10-12

Prep Time: 10 minutes

Bake Time: 50-55 minutes

Crust:

2 cups graham cracker crumbs
8 tablespoons butter- melted
2 tablespoons brown sugar packed
1 teaspoon ground cinnamon

Cheesecake filling:

32 oz. cream cheese softened
1 cup granulated sugar
4 Tablespoons flour
1 15 oz. can pumpkin puree not pumpkin pie filling
2 teaspoons pumpkin pie spice
1 1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream
4 eggs

Toppings:

Whipped Cream and ground cinnamon

Instructions

Crust:

Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)
Prepare the crust by adding about 2 packages graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides.
Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.

Filling:

To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.
Add the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until just combined.
With the mixer on low speed, slowly pour in the heavy whipping cream and mix until combined. Slowly increase the speed to high for about 1 minute. Scrape the sides and bottom of the bowl and mix additionally if needed.
Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
Pour the batter over the baked crust and smooth.
Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)
Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.
Once the cheesecake is set, top with whipped cream and a sprinkle of cinnamon if desired. Keep refrigerated until ready to serve.
Keep stored in an airtight container in the refrigerator for up to three days.
ENJOY!