Ingredients

The following ingredients have 16 Servings
  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • ½ teaspoon pumpkin spice
  • 3 tablespoons light brown sugar
  • pinch salt
  • 24 ounces cream cheese softened
  • 3 whole eggs
  • 1 egg yolk
  • ¼ cup sour cream
  • 1 ½ cups granulated sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 11 ounces pure pumpkin puree
  • 1 teaspoon pumpkin spice
  • ½ recipe stabilized cinnamon whipped cream

Instruction

  • Preheat the oven to 325°F. In a medium-sized bowl, stir together the graham cracker crumbs, melted butter, pumpkin spice, brown sugar, and salt until well combined. Press into the bottom of a 9-inch springform pan and set aside.
  • In a large bowl with an electric hand mixer, or in the bowl of a stand mixer, add the cream cheese and whip until smooth, about 2 minutes. Add in the eggs, egg yolk, sour cream, sugar, flour, and vanilla. Whip until combined.
  • Take 1/3 of the mixture and add it to a small bowl, set aside.
  • Add the pumpkin puree and pumpkin spice into the first bowl, and whip until combined. Pour half of this mixture over the graham cracker crumbs, smooth evenly.
  • Add 3/4 of the vanilla cheesecake mixture on top, and smooth out evenly.
  • Add the remaining pumpkin cheesecake mixture on top of the vanilla, smooth out evenly, be careful and make sure to cover up all the vanilla mixture.
  • Using a teaspoon and the remaining vanilla cheesecake, make small dollops all over the top.
  • Take a toothpick and swirl through the dollops to make a pretty pattern.
  • Wrap the outside of the springform pan in a double layer of foil and then place it in a roasting pan with 1-2 inches of hot water.
  • Bake for 45-55 minutes until the center is just slightly jiggly. Once done baking, turn off the oven and leave the cheesecake inside the water bath with the door closed for 40-60 minutes.
  • Then remove it from the water bath and let it finish cooling on the counter completely before transferring it to the fridge to set for 8 hours or overnight.
  • Slice and serve with the cinnamon whipped cream, or topping of your choice.