Pumpkin Cheesecake

Making the Graham Cracker Crust

Notes: You can swap graham cracker crumbs for any hard cookie crumbs like gingersnaps or chocolate crumbs. This recipe uses a 9" Springform pan.

Ingredients

2½ cups graham cracker crumbs

⅓ cup melted butter

Instructions

Preheat the oven to 325℉.

Line a 9" Springform pan with parchment paper and 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 the crust is done, reduce the oven heat to 275℉.

Preparing the Cheesecake Filling

Baking and Cooling

Notes: Do not overbake; a slight jiggle in the center is ideal. Avoid opening the oven door while the cheesecake is resting, as this can cause cracks.

Ingredients

sweetened whipped cream for serving

Instructions

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 it cool to room temperature.

Chill completely in the fridge (overnight is best) before removing from the pan.

Serve with sweetened whipped cream.