Happy Fall Foodies. This is certainly one of my favorite desserts around this time of year.  This guy takes  lots of time to cook and be the perfect consistency so its best to make the day before you plan on serving it.  You’ll need a 9 inch springform pan.  Here’s how it goes:

The Perfect Graham Cracker Crust

2 Cups Crushed Cinnamon Graham Crackers

1 1/2 Sticks of Salted Butter (Melted)

4 TBSP of brown sugar

1/2 TSP of ground cinnamon

The  Filling

(3) 8 oz packages of cream cheese

(1) 15 oz can of Pumpkin

1/4 c. sour cream

3 eggs, 1 egg yolk

1 1/2 c. sugar

1/2 TSP nutmeg

1/2 TSP pumpkin pie spice

1/2 TSP ground gloves

2 TBSP flour

2 TSP vanilla extract


(1) Set oven to 350 degrees.  (2) Grind graham crackers in a food processor.  Make sure they’re not too fine.  Combine with melted butter and cinnamon.  Mix together, coating the crumbs with the butter. Press down into springform pan to look like this:

(Be sure to grease the pan first with vegetable oil or pam so nothing sticks)

(3) Beat cream cheese until you get a smooth consistency.

(4) Add pumpkin, vanilla, flour, eggs, egg yolk, sour cream, sugar & spices – mix well.

(5)Pour into crust (make sure you get all the cream cheese in-sometimes it can stick to the bottom of the bowl) and put in a heat proof tub filled with boiling water (this makes sure you get the right consistency and minimal cracks in your cheesecake.

Every oven is different so I would give it anything between 60-90 mins in. Make sure its solid and doesn’t look giggly. When it looks ready let it cool for 20 minutes.  After, place in your fridge for at least 4 hours.  If you don’t have 4 hours place in the freezer for an hour and then refrigerate for whatever time you have left after.



Take a look at the final crust once baked so you can get an idea of what you’re looking for: