Ingredients
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2 cups graham cracker crumbs
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1 1/4 cups sugar, divided
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3 tsp pumpkin pie spice, divided
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1/4 tsp salt
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1/4 cup (1/2 stick) butter, melted
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2 (8 oz) pkgs cream cheese, softened
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4 large eggs
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1 (15 oz) can pumpkin puree
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1/2 cup sour cream
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2 tsp vanilla extract
Steps
1
Preheat oven to 325°F. Grease a 9-inch springform pan. Tightly wrap bottom and sides of pan with a layer of foil.
2
In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, 1 tsp pumpkin pie spice, and salt. Stir in the melted butter and mix until well combined. Press evenly into the bottom of prepared pan.
3
In a stand mixer or with hand mixer, beat the cream cheese and remaining 1 cup sugar until smooth and fluffy. Beat in the eggs, one at a time, until just incorporated. Add the pumpkin purée, sour cream, extract, and remaining 2 tsp pumpkin pie spice. Beat until smooth. Pour batter over crust.
4
Bake cheesecake 50–60 min., until center is just set. Remove foil. Run a paring knife around rim to release sides of cheesecake from pan. Cool completely on a wire rack before removing rim. Refrigerate at least 4 hours before serving.
Comments
UPGRADE: Decorate the top of the cheesecake with dollops of whipped cream.