Pumpkin Cheesecake

Step 1

Making the Crust

Step 2

Using a food processor, pulse the graham crackers or ginger snaps until they're cookie dust...or very fine crumbs. If you don't have a food processor, you can place the crackers in a ziploc bag and crush them with a rolling pin.

Step 3

Place the "cookie dust" in a bowl and add melted butter.

Step 4

Mix with a fork until the crumbs stick together well when pressed between your fingers.

Step 5

Using your fingers, press the crust into the bottom and up along sides of the springform pan in an even layer.

Step 6

Pumpkin Cheesecake Filling

Step 7

Preheat oven to 350°F.

Step 8

To soften cream cheese, either leave it sit out on the counter for a little bit until it has reached room temperature, or remove foil wrapper from cream cheese and microwave for about 30 seconds.

Step 9

Using a stand mixer or a handheld electric mixer, first mix together cream cheese, eggs, and sugar until well blended.

Step 10

Then, add remaining ingredients and mix just until well blended and smooth.

Step 11

Pour into crust and spread evenly using a rubber spatula.

Step 12

Bake at 350°F for 45 minutes.

Step 13

Wearing oven mitts, give the oven rack a good shake. If the outer 2" have firmed up, but the inside is still a bit wobbly, that's fine. Turn off the oven, but leave the cheesecake in the oven for another hour, while it cools down...then put it in the refrigerator. Cooling the pie in this slow manner helps reduce the chance of cracking.  Chill for at least 6 hours.

Step 14

Serve with homemade whipped cream.

Step 15

Whipped Cream (optional)

Step 16

Using a stand mixer or a handheld electric mixer, whisk together 1 c heavy cream, 2 tablespoon sugar, and 1 teaspoon vanilla extract until firm peaks.  Enjoy!