Name: Cinnamon Pumpkin Cheesecake
Prep time: 10 min
Cook time: 45 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 3 Tbsp brown sugar; 1 tsp cinnamon; 1/2 cup butter, melted; 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

Prep Time: 10 minutes | Cook Time: 45 minutes

servings

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.