Pumpkin Cheesecake

Preparing the Crust

Notes: Wrapping the pan in foil helps prevent leaks and creates a more even bake.

2½ cups graham cracker crumbs (about 375 grams)

⅓ cup melted butter

Preheat the oven to 325℉.

Line a 9" Springform pan with parchment paper. Wrap a large piece of tin foil around the bottom and partially up the sides of the pan.

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.

Notes: Letting the cheesecake cool slowly in the oven helps prevent it from cracking.

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.

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

Let cool completely to room temperature before chilling in the fridge, preferably overnight.

Once chilled, remove from the pan and serve with whipped cream.