This pumpkin cheesecake recipe is a real treat for the whole family!
INGREDIENTS
Crust
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon cinnamon
Filling
24 ounces cream cheese, room temperature
1 ½ cups packed light brown sugar
15 ounce can pumpkin pie mix
4 large eggs
1/4 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 tablespoon pure vanilla extract
Optional Toppings
Whipped cream with sugar & vanilla
Pumpkin pie spice to dust
Toasted pecans
Caramel sauce
DIRECTIONS
Crust
1. Preheat Oven to 350˚F.
2. Pulse graham crackers in a food processor until fine.
3. In a medium bowl, stir together graham cracker crumbs, sugar, cinnamon and melted
butter. Transfer into a 9-inch springform pan with 3-inch tall walls. Use a large spoon
to press crust into the bottom of the pan and go about 1/2 inch up the sides of the pan.
Bake at 350˚F for eight minutes. Remove from oven and cool to room temperature.
Filling
1. Preheat Oven to 350˚F.
2. Beat the softened cream cheese and 1-1/2 cups brown sugar on medium speed for about five minutes until light, fluffy and smooth.
3. In a separate bowl, using a whisk, stir together the pumpkin pie mix, eggs, sour cream,
flour, pumpkin pie spice, salt and vanilla extract. Mix until well combined. Add this
mixture to the cream cheese filling and continue mixing on low speed until blended.
4. Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for one hour.
Turn off heat and let cheesecake sit in the oven another 30 minutes. Remove from
oven and cool to room temperature.
5. Cover with plastic wrap and refrigerate for four hours before serving.
6. Before serving, carefully remove cheesecake from springform pan by running a blunt
knife along the sides of the cheesecake. Add desired toppings and serve your scary good pumpkin cheesecake chilled.
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