Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 10
Ingredients: 2 cups grahm cracker crumbs; 1 1/4 cups sugar, divided; 3 tsp pumpkin pie spice, divided; 1/4 tsp salt; 1/4 cup unsalted butter, melted (1 stick); 2 (8oz) packages cream cheese, softened; 4 large eggs; 1 (15oz) can pumpkin puree; 1/2 cup sour cream; 2 tsp vanilla extract

Ingredients

2 cups grahm cracker crumbs
1 1/4 cups sugar, divided
3 tsp pumpkin pie spice, divided
1/4 tsp salt
1/4 cup unsalted butter, melted (1 stick)
2 (8oz) packages cream cheese, softened
4 large eggs
1 (15oz) can pumpkin puree
1/2 cup sour cream
2 tsp vanilla extract

Preheat oven to 325 degrees.
Grease a 9 inch springform pan.
Tightly wrap bottom and side of pan with a layer of foil.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, 1 tsp pumpkin spice, and salt.
Stir in melted butter and mix until well combined.
Press evenly into the bottom of the prepared pan.
In a stand mixer or with a hand mixer, beat cream cheese and remaining 1 cup of sugar until smooth and fluffy.
Beat in the eggs, one at a time, until just incorporated.
Add pumpkin puree, sour cream, vanilla extract, and remaining 2 tsp pumpkin spice.
Beat until smooth, then pour batter over crust.
Bake for 50-60 minutes, until center is just set.
Remove foil, then run a paring knife around the rim to release sides of cheesecake from pan.
Cool completely on a wire rack before removing rim.
Refrigerate for at lest four hours before serving.