Pumpkin Cheesecake

Ingredients

• •2 cups graham cracker crumbs
• •6 tablespoons melted butter
• •32 oz cream cheese, softened
• •1 cup granulated sugar
• •1 can (15 oz) pumpkin puree
• •1 teaspoon vanilla extract
• •1.5 teaspoons pumpkin pie spice
• •3 large eggs
• •0.5 cup sour cream

Directions

1. 1Preheat oven to 325°F. Mix graham cracker crumbs with melted butter and press firmly into a 9-inch springform pan.
2. 2Beat softened cream cheese and sugar until smooth, then mix in pumpkin puree, vanilla extract, and pumpkin pie spice.
3. 3Add eggs one at a time, beating on low speed after each addition, then fold in sour cream.
4. 4Pour filling over crust and bake for 55-60 minutes until the center is almost set but still slightly jiggly.
5. 5Cool cheesecake in oven with door cracked open for 1 hour, then refrigerate for at least 4 hours before serving.

💡 Pumpkin cheesecake needs slow, gentle cooling to reduce cracking; sudden temperature change is harder on the dense pumpkin filling than on plain cheesecake.

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