• Shopping List
• Meal Planner
• Collection

Pumpkin Cheesecake

Ingredients

• 2 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 24 ounces full-fat cream cheese, softened (do not sub fat free)
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1 cup canned pumpkin puree
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• Whipped Cream (optional)
• 1/2 cup cold heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Cinnamon for dusting
• Instructions
• Preheat oven to 350F. Have an 8.5 inch or 9 inch springform pan ready.
• In a large bowl, mix together the graham cracker crumbs and melted butter. Pat into the bottom and roughly 2 inches up the side of the pan.
• In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time, for 1 minute each. Add the pumpkin, vanilla, and cinnamon then beat for an additional 1-2 minutes.
• Pour the batter into the crust then bake 35-40 minutes or until the center is almost set (it'll move when the pan is shaken, but the top should be firm when you touch it). Remove from the oven and cool 1 hour in the pan.
• Carefully run a knife along the edge to loosen the cheesecake. Cover and refrigerate for at least 4 hours or overnight. Remove the pan side before serving. Top with whipped cream if using. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Directions