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Classic Pumpkin Pie Cheesecake

Making a graham cracker crust is seriously simple. Ingredient wise you’ll need graham crackers, melted butter, sugar, and a pinch of salt – that’s it! You will need to pulse the graham crackers into crumbs, or – if you want to make things even easier (!!!) – you can buy already crushed graham cracker crumbs at the store. I typically find them in the baking aisle, somewhere near the pie fillings/ ready-to-bake crusts. To assemble the crust you’ll combine the cracker crumbs, sugar, and salt, then fold in the melted butter and stir until it’s well combined. You want all of the crumbs to be moist from the butter. At this point you’re going to dump the crumb mixture into a lightly greased 9″ springform pan and press it down firmly, working from the center and slightly up the edges.

OK! Time to talk about the filling. You’re going to need cream cheese, sour cream, pumpkin puree, eggs, egg yolks, sugar, spices, and a spot of flour. Few things! For the cream cheese it MUST be verrrrry soft. I typically leave my blocks of cream cheese out on the counter for two hours before I plan on baking. As for the pumpkin puree, you can use canned or homemade – but just make sure it’s not pumpkin PIE puree.


The whipped cream is a simple and straightforward method that calls for heavy cream, confectioners’ sugar, and a dash of vanilla. You’re also going to need either a stand mixer fitted with a whisk attachment or a handheld electric mixer. You’ll beat heavy cream and sugar until stiff, then add in the vanilla and beat a few more seconds.

Ingredients
For the Graham Cracker Crust:

  • 2 cups graham crackers, pulsed into crumbs
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 7 tablespoons butter, melted

For the Pumpkin Pie Cheesecake Filling:

  • (2) 8 oz packages of cream cheese, VERY soft
  • 1 1/2 cups sour cream
  • 3 large eggs + 2 egg yolks
  • (1) 15 oz can of pumpkin puree
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 2 1/2 tablespoon all purpose flour
  • 1 1/2 teaspoons vanilla extract

For the Whipped Cream:

  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 325 degrees (F).
  2. Make the crust:
  3. ................................

for full instruction please see : bakerbynature.com

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