Family Tested & Approved
unsalted butter, melted
graham crackers crumbs
cream cheese, room temperature
eggs, beaten and room temperature
Preheat oven to 325f. Place parchment paper in bottom of 10" springform pan and brush with melted butter (brush sides of pan also).
Mix butter with crumbs and sugar for crust. Press in pan bottom and up sides. Bake until brown, 15min. Cool on cooling rack.
Beat cream cheese with mixer till smooth. Add sugar for filling, sour cream, pumpkin, eggs, vanilla, spices, and salt - blend together. Pour into cooled crust.
Bake for 1 hour 45 minutes or until cheesecake center is almost set.
Run a knife around the edges and cool on cooling rack.
Keep in refrigerator overnight. Bring to room temperature and remove the ring from the pan. Serve with favorite toppings.