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Instructions:
Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then remove from the oven and set aside.
Make the Filling:
In a large bowl, beat the cream cheese until smooth and creamy. Add sugar and continue to beat until combined.
Mix in pumpkin puree, eggs (one at a time), vanilla extract, and spices until smooth.
Pour the filling over the pre-baked crust.
Bake the Cheesecake:
Bake at 325°F (163°C) for 60-70 minutes, or until the center is set and the edges are slightly puffed.
Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour.
Refrigerate for at least 4 hours, or overnight for best results.
Prepare the Topping:
In a medium bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread or pipe the whipped cream over the chilled cheesecake.
Serve:
Optionally, garnish with a sprinkle of cinnamon or additional spices.
Slice and serve the Pumpkin Spice Cheesecake.
Prep Time: 30 minutes Cooking Time: 70 minutes Total Time: 4 hours 40 minutes (including chilling) Calories: Approximately 450 kcal per serving Servings: 12 servings
