Pumpkin Spice Cheesecake

Ingredients

• 1.5 cups Graham cracker crumbs
• 5 tablespoons Unsalted butter, melted
• 24 ounces Cream cheese, softened
• 1 cup Granulated sugar
• 15 ounces Pumpkin puree
• 3 pieces Large eggs
• 1 teaspoon Vanilla extract
• 1 tablespoon Pumpkin pie spice
• 0.25 cup Sour cream
• 0.25 teaspoon Salt

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

2. 2

   Mix graham cracker crumbs and melted butter, then press firmly into the bottom of the pan and bake for 8 minutes.

3. 3

   In a large bowl, beat the cream cheese and sugar until smooth and fluffy.

4. 4

   Add the pumpkin puree, sour cream, vanilla, pumpkin pie spice, and salt, mixing until fully combined.

5. 5

   Add eggs one at a time, beating on low speed just until incorporated to avoid adding too much air.

6. 6

   Pour the filling over the crust and bake for 55 to 60 minutes, or until the edges are set but the center still jiggles slightly.

7. 7

   Turn off the oven and let the cheesecake sit inside with the door cracked for 1 hour to prevent cracking.

8. 8

   Refrigerate for at least 6 hours or overnight before serving.