pumpkin cheesecake

Directions

• Crust
• Preheat the oven to 350F.
• Use a food processor to pulse the graham crackers into fine crumbs. Add in the remaining crust ingredients and pulse until well combined.
• Press the mixture into the bottom and 1/3 of the way up the sides of a 9-inch springform pan.
• Bake for 10 minutes, until golden.
• Filling
• In a large bowl, beat the cream cheese and sour cream until smooth. Beat in the sugars and make sure to scrape down the sides of the bowl.
• Add in the eggs one at a time, followed by the pumpkin. Lastly, add in the vanilla, flour, pumpkin pie spice, and salt. Make sure that the mixture is well combined and smooth.
• Add the filling into the pan and bake at 350F for 1 hour. Try not to open the oven until the 1 hour mark in order to prevent the cheesecake from cracking. The edges should be set but the center will jiggle slightly when gently shaken.
• Leave at room temperature to cool completely, then place in the refrigerator to chill overnight.
• If desired, (or to hide potential cracks) top with whipped cream.