Ingredients
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Graham Cracker Crust
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1 1/2 cups graham cracker crumbsabout 1 1/2 packages of crackers
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3 Tbsp brown sugar
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8 Tbsp butter, melted
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Cheesecake
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16 oz cream cheese, softened
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1/3 cup sour cream
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1/2 cup granulated sugar
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1 tsp vanilla extract
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2 room temperature eggs
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Pinch salt
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Pumpkin Pie
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15 oz pumpkin puree
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1 1/2 cup evaporated milk
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3/4 cup granulated sugar
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1/2 tsp salt
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1 3/4 tsp pumpkin pie spice
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2 eggs
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Cinnamon Whip
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1/2 cup heavy cream
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To taste, cinnamon
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To taste, vanilla extract
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To taste, sweetener
Directions
This pumpkin cheesecake is a creamy, spiced delight that blends the rich, velvety texture of classic cheesecake with the warm, cozy flavors of pumpkin pie. Perfectly balanced and nestled on a buttery graham cracker crust, it’s a decadent treat that tastes like fall in every bite. You’re going to love this one!
Steps
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1
Done
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Graham Cracker CrustLine 9" springform pan with parchment paper and tin foil. Crush graham crackers using food processor or rolling pin. Combine crumbs with brown sugar and melted butter and stir until fully combined. |
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2
Done
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Dump crust into prepared springform pan and press firmly into an even layer using a spoon or measuring cup. Set aside. |
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3
Done
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CheesecakePrepare ingredients, beat softened cream cheese until completely smooth - no lumps! |
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4
Done
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Add sour cream, sugar, vanilla, and salt and mix, add eggs and mix on low until fully combined. |
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5
Done
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Pour cheesecake mixture into graham cracker crust, set in fridge while preparing pumpkin pie filling. |
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6
Done
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Pumpkin PiePreheat oven to 325F. Combine pumpkin, evaporated milk, sugar, salt, and pumpkin pie spice. Add eggs and mix until incorporated. |
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7
Done
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Remove cheesecake from the fridge and gently spoon pumpkin pie mixture on top little by little so that it doesn't make a pumpkin well in one spot. |
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8
Done
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Place springform on a cookie sheet and bake the cheesecake in a preheated oven for 2 hours or until 3-4" in the middle are still jiggly but not liquid. Cool for 1 hour. Remove springform and tin foil, place the cheesecake in the fridge to cool completely before cutting. |
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9
Done
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Cinnamon WhipBeat heavy whipping cream to soft peaks, add cinnamon, vanilla, and sweetener of choice to taste, continue whipping until stiff peaks. |
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10
Done
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Slice and serve, enjoy! |
