Pumpkin Cheesecake

Ingredients

• 1 ½ cups graham cracker crumbs (or finely crushed gingersnaps)
• ¼ cup brown sugar
• 6 tablespoons melted butter
• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 can (15 ounces) pumpkin puree
• 4 eggs
• 1 teaspoon pure vanilla extract
• Whipped cream, for serving (optional)

Directions

1. Preheat oven to 350 degrees F. Grease a 9-inch springform pan.
2. In a small bowl, mix together the graham cracker crumbs, brown sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a medium bowl, beat together the cream cheese, granulated sugar, flour, cinnamon, and pumpkin pie spice until smooth.
4. Add the pumpkin puree and mix until combined. Add the eggs one at a time, beating after each addition.
5. Pour the mixture over the prepared crust and spread evenly. Bake for 45-50 minutes, or until center is almost set.
6. Let cool completely before serving. Serve with whipped cream, if desired.

Interesting Facts

• Pumpkin cheesecake was first created in the late 1800s.
• It is a popular dessert for the fall season and is often served around Thanksgiving and Christmas.
• This pumpkin cheesecake recipe can be made a day in advance.