Prep Time: 10 minutes | Cook Time: 45 minutes
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
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.
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.
You may also buy a pre made graham cracker crust and fill.
Serve with fresh whipped cream and a sprinkling of cinnamon.
Serve a slice of cheesecake with Frozen Bourbon Milk Punch.