Ingredients:
Crust:
- 20 Graham crackers
- 20 g Granulated Sugar
- 113 g Unsalted butter, melted
Filling:
- 850 g block cream cheese, soft and room temperature
- 223 g Granulated Sugar
- 115 g Sour cream
- 220 g pumpkin puree
- 4 eggs, beaten
- 12 g pumpkin spice
- 4 g vanilla extract
Cooking method:
Crust:
- Preheat the oven to 375°F
- In a food processor pulse the gram crackers and sugar
- Mix the gram cracker crumbs and butter together
- Firmly pack the mixture into the bottom of a spring form pan
- Bake the crust for eight minutes at 375°F
Filling:
- While the crust cools, drop the oven temperature down to 325 °F
- In a stand mixer using the paddle, combine cream cheese and the sugar.
- Add sour cream and scrape down the sides of the bowl
- Add vanilla extract, pumpkin puree, and pumpkin spice, scrape the sides of the bowl
- Add the eggs one at a time, scraping the bowl as needed.
- Pour the batter evenly over the cooled crust, if needed spread with offset spatula.
- transfer the spring form pan into a hotel pan and fill with a few inches of warm water
- Bake on 325°F for approximately 60 minutes or until center of cheesecake is set
- Label, date and refrigerate, allow to cool completely before serving