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Ingredients
2 cups graham crackers crushed
1/4 cup sugar
1/2 cup butter
Cheesecake:
4 8 oz pkg cream cheese softened
1 cup of sugar
4 eggs
2 tsp vanilla
1 cup sour cream
1 (15 ocean pumpkin puree
3 tsp pumpkin spice
Caramel for drizzling optional.
Instructions
Preheat oven to 325.
Mix together your crust ingredients (graham crackers, sugar, and butter and press into the bottom and up the sides of a 9" springform pan and then set in the refrigerator.
In the bowl of a stand mixer add your cream cheese and beat until smooth and lumps are gone then add in your sugar slowly until combined.
Next add in your eggs one at a time, mixing well after each addition. This ensures that they are fully incorporated evenly.
Then add in your vanilla extract, sour cream, pumpkin, and pumpkin pie spice just mixing until combined.
Pour into your prepared crust and wrap the pan in heavy-duty tin-foil and place in a large roasting dish and fill the dish about halfway up your springform pan with hot water (the water bath helps the cheesecake from not cracking).
Reduce oven heat to 300 and bake for 1 hour and 30 minutes then turn off the heat and leave in oven for another hour until the center is set.
Remove from oven and place on the counter to cool to room temperature and then cover and refrigerate for an additional 8 hours.
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