Pumpkin Cheesecake Recipe

Prepare the Crust

1. Preheat your oven to 325°F (163°C). 2. In a medium bowl, combine 1 3/4 cups of graham cracker crumbs, 3 tablespoons of sugar, and 1/2 cup of melted butter. Mix until well combined. 3. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.

Prepare the Pumpkin Filling

1. In a large mixer bowl, beat 24 ounces of cream cheese until smooth and creamy. 2. Gradually add 1 cup of sugar and 1/2 cup of brown sugar, beating until well combined. 3. Add 1 can (15 ounces) of pumpkin puree, 3 large eggs, 1/4 cup of sour cream, and 2 tablespoons of all-purpose flour. Mix until smooth. 4. Stir in 1 1/2 teaspoons of pumpkin pie spice, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/2 teaspoon of vanilla extract. Blend until the mixture is smooth and uniform.

Bake the Cheesecake

1. Pour the pumpkin filling over the cooled crust in the springform pan. 2. Place the pan in the oven and bake for 55-60 minutes, or until the center is set but still slightly jiggly. 3. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour. 4. Remove from the oven and allow to cool completely to room temperature. 5. Refrigerate for at least 4 hours, or overnight, before serving.

Serve the Cheesecake

1. Before serving, run a knife around the edge of the springform pan to loosen the cheesecake. 2. Carefully remove the sides of the pan. 3. Slice the cheesecake into desired portions and serve chilled. Optionally, top with whipped cream or a sprinkle of cinnamon.