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Pumpkin Cheesecake

Pumpkin Cheesecake


2 Packages Graham Crackers, turned into crumbs

8 Tbps Butter, melted

2 tsp Ground Cinnamon

4 8oz Packages of Cream Cheese, softened

1 1/2 tsp Vanilla

1 Tbsp Pumpkin Pie Spice

1 Cup Maple Sugar

1/8 tsp Salt

4 Large Eggs, room temperature, slightly beaten

4 Tbsp Pumpkin Puree


Preheat oven to 350F.

Mix graham cracker crumbs, butter and cinnamon in a bowl. Press the mixture firmly into the bottom of a springform cheesecake pan. 

Beat cream cheese in mixer until just smooth and creamy. Scrape the sides of the bowl.  Add vanilla, pumpkin pie spice and pumpkin puree and mix until incorporated. 

Pour the cheesecake mixture into the springform pan. Place the pan in an oven safe baking dish. Then pour boiling water 1 inch up the sides of the dish to create a water bath. Bake for 40-60 minutes.