Creamy Pumpkin Cheesecake with Graham Cracker Crust
"This smooth, rich and creamy Pumpkin Cheesecake is a lovely Thanksgiving dessert idea! It's easy to make with a buttery graham cracker crust and a fluffy whipped cream topping...."
INGREDIENTS
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1 3/4 cups (157g) graham cracker crumbs
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2 tablespoons (28g) brown sugar
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1 teaspoon (2.5g) ground cinnamon
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6 tablespoons (84g) unsalted butter, melted
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32 ounces (904g) full-fat cream cheese, at room temperature
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½ cup (90g) granulated sugar
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½ cup (110g) light brown sugar
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1 1/2 cups (270g) pumpkin puree (not pumpkin pie filling)
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¼ cup (48g) full-fat sour cream, at room temperature
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1 tablespoon (15ml) pure vanilla extract
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2 teaspoons (5g) pumpkin pie spice
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4 large eggs, at room temperature
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¾ cup (177ml) heavy whipping cream
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¼ cup (32g) powdered sugar
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