Pumpkin Cheesecake Recipe

Preheat Oven to 350˚F.

Pulse graham crackers in a food processor until fine crumbs form.

In a medium bowl, stir together graham cracker crumbs, sugar, cinnamon, and melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of the pan, going about 1/2" up the sides. Bake for 8 minutes. Remove and cool to room temp.

In the bowl of your mixer with the paddle attachment, beat cream cheese and brown sugar on medium speed until light and fluffy and without lumps (5 min), scraping down the bowl once.

In a separate bowl, stir together pumpkin pie mix, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined.

Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon, and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).

Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings and serve.

To make the whipped cream: Tip: Freeze mixing bowl for 10 minutes. In a cold mixing bowl, add cold heavy whipping cream, sugar, and rum or vanilla. Beat on high speed until fluffy and spreadable. Don’t over-beat.