Pumpkin Cheesecake

Easy Pumpkin Cheesecake

Halloween and Thanksgiving are right around the corner.  This is the best time to talk about pumpkin cheesecake.  Cheesecake just melts in your mouth and this pumpkin cheesecake will do the same.  Your guests will absolutely love this pumpkin cheesecake recipe! Serving size: 15.

• 8 Graham Crackers – whole
• 15 oz Pumpkin Puree – can
• 4 Eggs
• 1 1/2 lbs Cream Cheese
• 16 oz Sour Cream
• 1/4 c  Sugar
• 1 3/4 c Brown Sugar – dark
• 1 tsp Ground Ginger
• 1/8 tsp Ground Nutmeg
• 1/8 tsp Ground Allspice
• 1/2 tsp Cinnamon
• 1 tsp Vanilla Extract
• 6 tbsp Butter

1. Start off by preheating your oven to 375 degrees F, and also make sure your cooking rake is in the middle of your oven.
2. Next melt your butter and white sugar in a pan. While this is melting you can continue by lining the bottom of your 9 by 13 inch baking pan with a large sheet of foil.  Be sure to cover all edges and leave plenty of foil hanging over the side.  Lay whole pieces of graham crackers on top of the foil, be sure to break remaining pieces of the crackers to fill in small gaps.  Pour your melted butter and white sugar mixture on top of the graham crackers and cook for about 5-7 minutes.
3. After you have baked the graham cracker crust be sure to lower your oven’s temperature down to about 300 degrees F.  Take your pumpkin puree, all of your dry spices and only 1 1/4 cups of brown sugar and melt everything together in a pan over medium heat.  Take your large eggs and beat them thoroughly with a blender.  While the blender is still going, pour your pumpkin mixture in with the eggs.  Blend everything until it is smooth.  Finally add your cream cheese into the blender as well, a little at a time.  Once everything is mixed pour your pumpkin cheesecake batter on top of your graham cracker crust.  Bake for 35 minutes.
4. Remove your pumpkin cheesecake from the oven and let it rest.  While it is resting you can continue by mixing your sour cream, vanilla extract and your remaining 1/2 cup brown sugar.  Once everything is mixed together you can pour your sour cream frosting on top of your pumpkin cheesecake.  Place the cheesecake back into the oven for about 5 minutes to help set the cream frosting.
   
5. Finally cool to room temperature then refrigerate! Enjoy this pumpkin cheesecake recipe.

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Easy Pumpkin Cheesecake