Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp. salted butter (melted)
  • 2 8 oz. packages full-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 1 15 oz can pure pumpkin puree
  • 1 tsp. vanilla extract
  • 1 tbsp. pumpkin pie spice
  • 2 cups heavy cream

Instruction

  • Combine crust ingredients in a food processor and pulse until combined.
  • Press mixture into the bottom of a 9-inch springform pan and chill in the fridge for 30 minutes.
  • In the bowl of a stand mixer, beat together cream cheese, granulated sugar, and brown sugar until smooth and creamy.
  • Pour in pumpkin puree, vanilla extract, and pumpkin pie spice and beat until combined.
  • Using a hand mixer, beat heavy cream in a medium bowl until stiff beats form.
  • Fold whipped cream into cheesecake batter and pour into the prepared crust.
  • Use an angled spatula to smooth out the top of the cheesecake and place in the fridge to chill for at least 3 hours.
  • Slice and serve.
  • ENJOY!