This perfect crown jewel of the Autumn Season turned out BEYOND!! Look, even if you’re not a super-huge cheesecake fan OR if you hate all things pumpkin, I cannot tell you how much you need to try this recipe!! TRUST ME - no matter what - you will love this. You. Will. LOVE THIS……It looks daunting at first, but I promise it’s a cake walk! (No pun intended!!)
1 and 1/3 cups graham crackers crumbs
1/4 cup melted butter
2- 8 oz okgs cream cheese , softened
1 and 1/2 cups granulated sugar
1 cup (or one can) pumpkin
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1/2 tsp ginger
1/2 tsp allspice
The very important part here is to preheat your oven; HOWEVER COMMA, you must preheat it lower than standard ovens start, which is typically at 350. YOU MUST PREHEAT YOUR OVEN TO 300 FOR THIS RECIPE SO AS TO SLOW COOK HIS BABY TO ITS RIGHTFUL BEAUTY.
Line a 9x13-inch baking pan with parchment paper, including up the sides as much as possible. Combine the graham cracker crumbs with the melted butter in the 9x 13-inch pan prepared pan, and press to the bottom evenly. In a separate bowl, beat cream cheese and sugar on low speed until light and fluffy. Beat in eggs, one at a time, but do not over-blend. Spoon half of the mixture over the crust and carefully spread evenly. Add the pumpkin puree and all spices to the remaining cream cheese mixture and blend until smooth. Carefully spoon over mixture in pan.
Bake 45 minutes minutes or until just set. DO NOT OVERBAKE. Turn off the oven and leave the door barely open to allow the cheesecake to cool slowly, for about 45 minutes or until oven has cooled. Refrigerate for at least 3 hours before cutting into desired shapes. They can be cut into bars, but in my case, I use a circular cutter. I whip some heavy whipping cream and freshly-grated nutmeg together and top the pumpkin cheesecake with a dollup. These SCREAM autumn!!!! (The DAUGHTS just informed me that it is actually National Pumpkin Cheesecake Day at the time of this blog post! How ya like them punkins??)