Pumpkin Cheesecake

Graham Cracker Crust

Notes: Wrap a large piece of tin foil around the bottom and partially up the sides of the pan to prevent any butter from leaking.

2½ cups graham cracker crumbs

⅓ cup melted butter

Preheat the oven to 325℉ and line a 9-inch Springform pan with parchment paper.

In a medium bowl, combine graham cracker crumbs and melted butter.

Press the mixture into the prepared pan and about 1 inch up the sides.

Bake for 12-14 minutes or until firm and no longer moist.

Once baked, reduce the oven heat to 275℉.

Notes: The gradual cooling process is the secret to a crack-free cheesecake. Avoid opening the oven door while the cheesecake rests inside.

sweetened whipped cream for serving

Bake at 275℉ for 1 hour 30 minutes to 2 hours, or until the top is dry but the center is still slightly jiggly.

Turn off the oven and let the cheesecake sit in the warm oven for 1 hour to continue setting.

Remove from the oven and carefully run a knife around the edge of the pan to loosen the cheesecake.

Let it cool completely to room temperature, then chill in the fridge until completely set, preferably overnight.

Remove from the pan and serve with sweetened whipped cream.