My spouse Kari likes to make this at Thanksgiving, and it’s a luxurious take on the seasonal pumpkin pie. If you like pumpkin pie, and you like cheesecake, this is for you! From Natasha of NatashasKitchen.com; serves 10 slices at 565 calories each (This will seem like a lot, but it’s Thanksgiving!)

Crust:
1 1/2 cups graham cracker crumbs, from about 12 whole graham crackers
6 Tbsp unsalted butter, melted
1 Tbsp sugar
1/2 tsp cinnamon

Pulse graham crackers in a food processor until fine crumbs form.

In a medium bowl, stir together the graham cracker crumbs, sugar, cinnamon, and melted butter. Transfer into a 9-inch springform pan with 3″ tall walls and use a large spoon or clean fingers to press crumbs into the bottom of your springform pan, and going about 1/2″ up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.

Filling:
24 oz cream cheese, room temperature
1 1/2 cups packed light brown sugar
15 oz can pumpkin puree
4 large eggs
1/4 cup sour cream
2 Tbsp all-purpose flour
2 tsp pumpkin pie spice
1/4 tsp salt
1 Tbsp real vanilla extract

Preheat the oven to 350˚F.

Use a mixer with a paddle attachment and beat the softened cream cheese and brown sugar on med speed until light and fluffy and without lumps (about 5 min). Scrape down the bowl to make sure you don’t have chunks of cream cheese.

In a separate bowl, whisk together the pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.

Transfer the filling into the pre-baked crust and bake on the middle rack for 1 hour or until slightly wobbly in the center. Turn off the heat, prop the oven door open slightly with a wooden spoon, and let the cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).

Before serving, carefully remove the cheesecake from its springform pan by running a blunt knife along the sides of the cheesecake to release from the mold. Add any optional toppings (see below) and serve.

Whipped Cream (Optional):
1 cup cold heavy whipping cream
1 Tbsp sugar
1/2 tsp rum or vanilla

Freeze a mixing bowl for 10 minutes before you start.

When it’s cold, add the heavy whipping cream, sugar, and rum or vanilla. Beat on high speed until fluffy and spreadable, being careful not to over-beat or it will turn to butter. It only takes less than 2 min to make fresh whipped cream.

Other Optional Toppings:
Pumpkin pie spice to dust
Toasted pecans
Caramel sauce