Cinnamon Pumpkin Cheesecake
Fall is here! This Cinnamon Pumpkin Cheesecake is the perfect dessert to start the cool season and watch the leaves change colors.
Ingredients
For The Crust
- 2 cups graham cracker crumbs
- 3 Tbsp brown sugar
- 1 tsp cinnamon
- 1/2 cup butter, melted
For The Cheesecake
- 2 8-oz. packages cream cheese, softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 3/4 cup canned pumpkin
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 eggs
Instructions
For Crust
- Preheat your oven to 350ºF. In a medium bowl mix together graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press flat into a 9-inch springform pan. Set aside.
For Filling
- In a medium bowl beat cream cheese until smooth. Add sugar, sour cream, canned pumpkin, vanilla, cinnamon, nutmeg, and eggs and beat until very smooth and light.
- Pour cream cheese mixture onto crust and spread evenly. Place in oven and cook 1 hour. Remove from oven and let sit on counter for 45 minutes to cool. Cover with plastic wrap and chill in refrigerator at least 4 hours.
Notes
You may also buy a pre made graham cracker crust and fill.
Serve with fresh whipped cream and a sprinkling of cinnamon.
