Leah's Pumpkin Cheesecake

Leah's Pumpkin Cheesecake

This is one might seem intimidating and time consuming but it is so worth it! It is my absolute favourite recipe in the fall time and gets me rigth in the thanksgiving spirit!

Prep Time: 30 minutes, Cook Time: 1 hour, Chill Time: 6 hours, Total Time: 7 hours 30 mins, Servings: 12

Ingredients:

Crust:

- 2 cups graham cracker crumbs

- 6 tbsp unsalted butter, melted

- 1/4 cup granulated sugar

- 1 tsp pumpkin pie spice

Cheesecake:

- 32 ounces cream cheese, softened

- 1 cup granulated sugar

- 1/4 cup packed light brown sugar

- 3 large eggs

- 1 can pure pumpkin puree, 15 ounces

- 1/3 cup heavy cream

- 2 tsp pure vanilla extract

- 1 tbsp pumpkin pie spice

Instructions:

1. Preheat oven to 350ºF. Wrap the outside of the bottom of a 9-inch springform pan with foil. Spray the inside lightly with nonstick cooking spray.

2. In a medium bowl, combine graham cracker crumbs, butter, granulated sugar, and pumpkin pie spice. Press onto bottom and 1-inch up side of prepared pan. Bake for 7 to 8 minutes. Cool on wire rack for about 10 minutes.

3. Begin to boil a large pot of water for the water bath.

4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine cream cheese, granulated sugar, and brown sugar until fluffy; about 3 minutes. Add in eggs, pumpkin, and heavy cream, mix until fully incorporated; scraping down the sides of the bowl as needed. Finally, add in vanilla and pumpkin pie spice and mix until well combined.

5. Pour batter into prepared crust. Place pan into a larger pan, such as a roasting pan, and pour boiling water into the large pan until halfway up the side of the cheesecake pan.

6. Bake 60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, open the oven door a crack, turn the heat off, and let it rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 6 hours.

Notes:

- A tightly covered cheesecake can be stored in the refrigerator for up to five days. The cheesecake can be stored for approximately 1-2 months in the freezer. Allow cake to defrost in the refrigerator overnight.

I hope you love it just as much as I do!