Recipe By @ Tracy (sugarcrafter)
This subtle spiced pumpkin cheesecake is the perfect Fall dessert!
FOR THE CRUST:
- 2 cups Graham Cracker Crumbs
- 2 teaspoons Ground Ginger
- 6 Tablespoons Butter, Melted
FOR THE FILLING:
- 2 pounds Cream Cheese
- 1 cup Sugar
- ¼ cups Brown Sugar
- ½ teaspoons Cinnamon
- ½ teaspoons Nutmeg
- ½ teaspoons Cardamom
- 4 whole Eggs
- ½ cups Sour Cream
- ½ cups Pumpkin Puree
Preheat the oven to 450 degrees F.
Crush 2 cups worth of graham crackers into a medium bowl. Stir in the ginger, and then stir in the melted butter so that the mixture becomes moist. Press the crust into the bottom and slightly up the sides of a 9″ springform pan. Stick the pan in the freezer while you make the cheesecake batter so that the butter will firm up the crust.
In a large bowl, beat the cream cheese until fluffy, about 2 minutes. Beat in the sugars and spices. Add in the eggs one at a time, beating well after each addition. Beat in the sour cream and pumpkin. Pour the batter into the graham cracker crust and smooth out on the top.
Bake 15 minutes at 450F, and then open the oven door and lower the temperature to 200 degrees F. Close the door when the oven reaches 200F and continue baking for about an hour longer or until the edges of the cheesecake are set but the center still wiggles when the pan is shaken. Cool the cheesecake on a rack and then refrigerate at least 3 hours before serving.
Serve drizzled with warm caramel sauce, if desired.