Perfectly Simple Pumpkin Cheesecake

Recipe View Preheat and Prepare: Adjust oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line the bottom of a 9x13 inch baking pan with a sheet of aluminum foil, leaving an overhang on the long sides to create handles for easy removal. (5 minutes)

Recipe View Craft the Graham Cracker Crust: Arrange the graham crackers in a single layer over the foil-lined pan, cutting them as needed to fit snugly. In a saucepan, melt the butter with granulated sugar over medium heat. Once melted, pour the butter mixture evenly over the graham crackers and spread to coat. Bake for approximately 7 minutes, or until the butter-sugar mixture begins to harden. Remove from oven and reduce the oven temperature to 300 degrees Fahrenheit (150 degrees Celsius). (15 minutes)

Recipe View Blend the Pumpkin Filling: While the crust is baking, combine the pumpkin puree, 1 1/4 cups of brown sugar, ground ginger, cinnamon, nutmeg, and allspice in a medium saucepan. Heat over medium-high heat until the mixture is hot and slightly bubbly. In a blender, process the eggs on high speed. Slowly pour the hot pumpkin mixture into the blender with the eggs while it's running. Blend until smooth. Add the cream cheese, one block at a time, blending until completely smooth. Pour the pumpkin mixture over the prepared graham cracker crust. (15 minutes)

Recipe View Bake the Cheesecake: Bake the cheesecake for approximately 35 minutes, or until the filling is set. (35 minutes)

Recipe View Prepare the Sour Cream Topping: In a separate bowl, mix together the sour cream, remaining 1/2 cup of brown sugar, and vanilla extract. (3 minutes)

Recipe View Add the Topping and Final Bake: Remove the cheesecake from the oven and evenly spread the sour cream mixture over the top, ensuring it's completely covered. Return the cheesecake to the oven and bake for an additional 5 minutes, or until the topping is set. (7 minutes)

Recipe View Cool and Chill: Allow the cheesecake to cool to room temperature before refrigerating. For best results, refrigerate for at least 4 hours, or up to 2 days before serving. (4 hours)

Recipe View Serve: Before serving, run a knife around the perimeter of the pan to loosen the cheesecake. Use the foil handles to lift the cheesecake out of the pan. Cut into squares and garnish with toasted or candied pecans, if desired. Enjoy! (5 minutes)