- 2 cups cinnamon graham cracker crumbs
- 1/2 teaspoon pumpkin pie spice
- 1 stick melted salted butter
- 3 (8-ounce) packages low fat cream cheese, at room temperature
- 2 cups pureed pumpkin
- 4 eggs
- 2 tablespoons heavy cream
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Preheat the oven to 350º F.
In a medium bowl, combine the graham cracker crumbs and pumpkin pie spice. Add the melted butter and stir well. Press the mixture down flat into a 10-inch springform pan. Set aside.
In a stand mixer or using a hand mixer, beat the cream cheese until smooth. One at a time, add the pumpkin puree, eggs, heavy cream, sugar, and the spices, mixing after each addition. Add the flour and vanilla. Beat together until well combined.
Pour into the crust. Spread out evenly and place in the preheated oven for 1 hour. Remove the cheesecake from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
If desired, serve sprinkled with pecans and drizzled with caramel-rum sauce.
- Yields: 10-12 servings
- Preparation Time: 5 1/2 hours
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