The minute the air turned even the slightest bit crisp our kids started asking to make Pumpkin Spice Bread and Cookies, Pumpkin Handpies and then Cheesecake. The Pumpkin Spice Cheesecake won the prize as the first Fall recipe to be baked. I’d venture to say it deserves the spot, it’s decadent and creamy and all things fall cozy. So pull out your Pumpkin Spice Jars and let’s fill your home with all the creamy spiced loveliness.

Disclaimer …. Cheesecake is not hard to make BUT it does require quite a bit of baking + chilling time before you cut that first slice. So don’t go try and whip this up to have after dinner, you’ll be supremely disappointed! Bake it in the morning so it can rest and be ready for after dinner, or whip it up after dinner and you’ll have it all ready to enjoy the next day.

Maddie came shopping with me to grab the ingredients and we were both thrilled to find the Simply Organic Pumpkin Spice mix at Sprouts, plus they have this amazing sour cream that is so easy to bake with. Check out the Good Culture Sour Cream in the Squeeze pouch, it makes it way easier to measure.

Ready to dive in to even more decadent fun? Chek out our Red Tin Treats for the Holidays ECookBook! We filled it with 20 of our favorite Holiday Treats from Caramel Apple Handpies to Aunt Violet’s Fluffy Sugar Cookie Recipe and we even added in Grandpa’s Hot Buttered Rum Mix. Bring on all of the Holiday Baking Cheer!

Pumpkin Spice Cheesecake

Preheat the Oven to 350. Get your 9 inch Springform pan out, you’ll want one with 3 inch tall walls. This cheesecake is tall ;)

CRUST:

12 graham crackers, or about 1 1/2 cups
6 Tablespoons melted salted butter
1 Tablespoon granulated sugar
1/2 teaspoon cinnamon

FILLING:

24 ounces cream cheese, room temperature
1 1/2 cups packed light brown sugar
3/4 cup granulated sugar
4 teaspoons Pumpkin Pie Spice
1/2 teaspoon Salt
1 (15 ounce) can Pumpkin Puree
4 large eggs
1/4 cup Sour Cream
2 Tablespoons all purpose flour
1 Tablespoon Pure Vanilla Extract

TOPPINGS :

Whipped Cream
Caramel Sauce Drizzle
Fresh Nutmeg

TO MAKE:

To make, Preheat the Oven to 350 degrees

Pulse the Graham Crackers in a food processor until they are all fine crumbs, add the cinnamon and salt to the food processor and pulse a few times. Transfer the cracker mixture to a medium sized bowl and stir in the melted butter. Press into your springform pan.

Bake for 8 minutes. Once you remove from the oven, place in the fridge to speed up the cooling process. While it’s cooling make the filling.

In a medium sized bowl beat the cream cheese, sugars, pumpkin pie spice and salt until soft and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed to incorporate all ingredients. Add in the remaining filling ingredients and beat on medium high speed for another 3 minutes.

Transfer the filling to the chilled Graham Cracker Crust and Bake on the middle rack at 350 for 70 + minutes, or until the middle no longer jiggles when you give it a light shake. Now, turn the oven off, crack the door slightly and allow the cheesecake to rest in the warm oven for another 45 minutes. This is where patience is a virtue, do not try and slice it yet! Transfer to the fridge and allow it to chill for about 4 hours. I let it cool for a bit before wrapping it with plastic wrap. If you wrap it immediately it will create lots of condensation, which is not what you want dripping on your cheesecake!

Once chilled, release the springform and slice. Serve topped with Whipping Cream, Caramel Sauce and a dusting of Nutmeg.

This is what Fall Sweet Dreams are made of ;)

Enjoy - Kelly