Ingredients

The following ingredients have 4 Servings
  • 2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/2 cup butter (melted)
  • 16 ounces cream cheese (softened)
  • 1 cup brown sugar (packed)
  • 3 eggs
  • 15 ounce can pumpkin puree
  • 1 tablespoon all purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • cooking spray
  • whipped cream and candy pumpkins (optional)

Instruction

  • Preheat the oven to 350 degrees F. Coat a 9 inch springform pan with cooking spray.
  • Place the graham cracker crumbs, granulated sugar and butter in a bowl; stir until well combined.
  • Firmly press the graham cracker mixture into the bottom and halfway up the sides of the prepared pan.
  • Place the crust in the oven and bake for 8-10 minutes or until light golden brown.
  • Place the cream cheese and brown sugar in the bowl of a mixer. Beat until completely smooth, 2-3 minutes.
  • Add the eggs, one at a time, beating after each egg is added.
  • Add the pumpkin puree, flour, vanilla extract and pumpkin pie spice. Mix until just combined.
  • Pour the pumpkin mixture into the baked crust and smooth the top with a spatula.
  • Bake for 50 minutes or until top is lightly browned. Turn off the oven and let the cheesecake sit in the oven for another 60 minutes.
  • Run a thin spatula around the edge of the cheesecake to loosen the sides, then place the cheesecake in the fridge. Chill for at least 6 hours or up to 3 days.
  • Decorate the cheesecake with whipped cream and candy pumpkins if desired, then cut into slices and serve.