Materials:
1 Spring Form
1 larger pan for water bath
1 large Mixing bowl
1 oven
Ingredients:
1 Graham cracker crust
24oz (680g) Brick-style cream cheese
3/4 cup (150g) brown sugar, packed
1/2 cup (100g) sugar
1 1/2 teaspoons vanilla extract
1 cup (244g) Pumpkin purée
1/3 cup (80g) Sour cream
3 large Eggs, lightly beaten
2 1/2 teaspoons Pumpkin Pie spice
Instructions:
- Remove eggs, cream cheese, and sour cream at least an hour before making cheesecake
- Preheat oven to 350F
- Prepare your graham cracker crust and set it in the fridge to chill
- Cream together the cream cheese and sugars until well combined
- Stir in the sour cream, then add the vanilla, pumpkin, and pumpkin spice
- Add the eggs, one at a time, and mix until just combined after each
- Spread the batter into your crust and bake for 50 minutes
- Let the cheesecake cool to room temperature, then chill for at least 6 hours.
- Top with cinnamon whipped cream and enjoy!