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Preheat the oven to 350 degrees Fahrenheit.
Prepare the crust: combine graham crackers, melted butter, and sugar until the mixture looks like wet sand. Press the mixture onto the bottom and sides of an 8-inch springform pan. Bake for 5 minutes. Set aside.
Make the cheesecake filling: in a large bowl, beat together softened cream cheese, sugar, and vanilla with an electric mixer at medium speed until smooth and well-combined, about 1-2 minutes. Add the pumpkin and spices. Add the eggs, one at a time, and beat until smooth and creamy, about 10-15 seconds after each addition.
Pour the cheesecake filling into the crust-lined springform pan and bake for 60-70 minutes, or until the top turns slightly darker. Remove from the oven and let it cool to room temperature for 1-2 hours. Cover and refrigerate for at least 8 hours.
Once chilled, detach the sides of the pan to release the cheesecake. Slice and serve with whipped cream. Enjoy!
For the Whipped Cream Topping:
In a large, metal bowl, beat whipping cream at medium speed, gradually adding the sugar and vanilla. Beat just until stiff peak forms, about 2 to 4 minutes.
Tip: freeze the bowl and beaters for 10 minutes to help achieve stiff peaks.
1 hours, 35 minutes
1 hours, 30 minutes