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Preheat oven to 325 F.
Beat together cream cheese, sugar and vanilla. This will be very thick.
Add eggs, one at a time, mixing completely each time.
Remove 1 cup of the cream cheese mixture and spread in the bottom of the prepared graham cracker crust.
Add pumpkin and spices to the rest of the cream cheese mixture. Mix well.
Carefully spread the pumpkin cream cheese mixture on top of the cream cheese mixture. This will come pretty close to the top, but the cheesecake will settle as you cook it.
Bake for 30-40 minutes, being careful not to overcook it. You know it is done when the center is almost set (but still a little jiggly). Once cooked, remove from the oven and let it reach room temperature before you refrigerate (moving it to the fridge too soon could cause it to get soggy).
Be sure to cheesecake gets well chilled before serving. I like to make mine the day before so it is just right when we're ready to eat it.