Brown Sugar Pumpkin Cheesecake

• Vegetarian

• Produce

  • 1 (15-ounce can Pumpkin, Pure

• Refrigerated

  • 3 Eggs plus 1 egg yolk

• Baking & Spices

  • 11 tbsp Brown sugar, light
  • 1/4 cup Confectioners' sugar
  • 1 1/2 tsp Pumpkin spice
  • 1 tsp Vanilla extract
  • 1 tsp Vanilla extract, pure
  • 1 cup White sugar, granulated

• Nuts & Seeds

  • 1/4 cup Pecans

• Snacks

  • 1 3/4 cups Graham cracker crumbs

• Dairy

  • 1 stick Butter, unsalted
  • 3 (8-ounce packages Cream cheese
  • 1 cup Heavy whipping cream
  • 1/4 cup Sour cream

Found on mustlovehome.com

Description

Ingredients

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon pumpkin pie spice
• 1 stick melted unsalted butter
• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pure pureed pumpkin
• 3 eggs plus 1 egg yolk, at room temperature
• 1/4 cup sour cream
• 1 cup granulated white sugar
• 1/2 cup light brown sugar
• 1 tsp pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1/4 cup confectioners sugar
• 1 tsp pure vanilla extract
• 1/4 cup chopped pecans (optional)

Directions

• Preheat the oven to 350 degrees
• In a medium bowl, combine the graham cracker crumbs, brown sugar and pumpkin spice. Pour the melted butter over the mixture and mix with a fork until crumbs are moistened.
• Pour into a 9-inch springform pan and press flat into the bottom of the pan. Set aside.
• Beat the cream cheese until smooth and fluffy, about 2 minutes. Scrape down the bowl.
• Add the pumpkin puree, eggs, sour cream, sugars, pumpkin spice and vanilla. Beat until all ingredients are well combined, about 1 minute, scraping down the bowl as needed.
• Pour the filling over the graham cracker crust in the springform pan. Spread out evenly.
• Bake in the oven for 1 to 1-1/2 hours. Start checking at 1 hour.
• The cheesecake is done when the edges are puffed up and the center is just slightly jiggly when the pan is shaken gently.
• Remove the pan from the oven and let rest for 30 minutes.
• Cover the cheesecake in the pan and chill for at least 4 hours in the refrigerator.
• Right before serving make the whipped cream topping.
• Pour the cream into a medium bowl. With the beater on medium-high, whip the cream until the cream starts to thicken. Add the sugar and vanilla and continue beating until soft peaks form. The whipped cream should be billowy. Set aside.
• Run a sharp knife carefully around the edge of the pan.. Open the latch on the springform pan and lift the cheesecake out from the bottom and set on serving plate.
• Smooth the whipped cream over the cheesecake and sprinkle with nuts if desired. Serve cold.