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GET IT READY
- 2 medium bowls
- springform pan
- oven
- mixer
- blunt knife
GATHER IT
Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1 tbsp sugar
- 1/2 tsp cinnamon
Filling:
- 3 packs (8 oz. each)
- Organic Cream Cheese, room temp.
- 1 ½ cups packed light brown sugar
- 15 oz. canned pumpkin pie mix
- 4 large eggs
- ¼ cup sour cream
- 2 tbsp. all purpose flour
- 2 tsp. pumpkin pie spice
- ¼ tsp. salt
- 1 tbsp. vanilla extract
(Optional) Toppings:
- 1 cup cold heavy cream (beat with 1 tbsp sugar and 1/2 tsp vanilla)
- 1/2 tsp pumpkin pie spice to dust toasted pecans caramel sauce
MAKE IT
Crust:
- Preheat oven to 350°F.
- Crush graham crackers to fine crumbs.
- In a medium bowl, stir together graham cracker crumbs, sugar, cinnamon, and melted butter.
- Transfer into a 9-inch springform pan with at least 3-inch walls.
- Use a large spoon to press crumbs into the bottom of your springform pan and going about 1/2-inch up the sides of the pan.
- Bake at 350˚F for 8 mins. Remove from oven and cool to room temp.
Filling:
- In the bowl of your mixer, beat the softened organic cream cheese and brown sugar on medium speed for about 5 mins.
- In a separate bowl, stir together the pumpkin pie mix, eggs, sour cream, flour, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract.
- Mix until well combined.
- Add the mixture to the cheesecake filling and continue mixing on slow speed until well combined.
- Transfer filling into the pre-baked crust and bake on the middle rack at 350˚F for 1 hour.
Serving:
- Turn off heat, prop the oven door slightly open, and let the cheesecake sit in the oven for 45 mins.
- Remove the cheesecake from the oven and let cool to room temp. Once cooled down, cover it with plastic wrap and freeze inside the refrigerator for at least 4 hours or overnight.
- Add desired toppings and serve!
Makes 8 servings.
