Pumpkin Cheesecake

Making the Graham Cracker Crust

Notes: You can swap the graham cracker crumbs for any hard cookie crumbs. Gingersnaps or chocolate crumbs would also be fabulous!

2½ cups graham cracker crumbs

⅓ cup melted butter

Preheat the oven to 325℉.

Line a 9" Springform pan with parchment paper, pinching it between the top and bottom.

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.

When done, reduce the oven heat to 275℉.

sweetened whipped cream for serving

Pour the filling into the crust and smooth the top.

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 to room temperature before chilling completely in the fridge (overnight is best).

Remove from the pan and serve with whipped cream.