Ingredients

The following ingredients have 8 Servings
  • 30 Graham Crackers
  • 5 Tablespoons Butter (Melted)
  • 2 Tablespoons White Sugar
  • 16 Ounces Cream Cheese (Softened)
  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar (Packed)
  • 1 15 Ounce Can Pumpkin Puree
  • 2 Teaspoons Vanilla Extract
  • 1 Tablespoon Pumpkin Pie Spice
  • 16 Ounces Heavy Whipping Cream

Instruction

  • Crush graham crackers using a plastic bag and a rolling pin (or a food processor if you have one).
  • Stir in sugar, and melted butter.
  • Grease a 9 inch cake pan or springform pan. Press graham cracker mixture into the bottom. Refrigerate for ~30 minutes or until set.
  • In a large bowl, mix cream cheese, brown sugar, and white sugar until light and smooth.
  • Stir in pumpkin, vanilla, and pumpkin pie spice until fully combined.
  • Whip heavy cream until stiff peaks form. (I used an ice cold bowl/whisk, but a mixer would work as well).
  • Fold into pumpkin cheesecake mixture.
  • Spread evenly into graham cracker crust.
  • Refrigerate for 2-3 hours or until set.
  • Garnish with additional whipped cream if desired.