| Ingredients | Instructions |
|---|---|
| Graham Cracker Crust: • 1 package Graham crackers • 2 oz Dark brown sugar • 2 to 3 oz Unsalted butter, melted • a pinch Salt • a touch Cinnamon | 1. Mix crust ingredients and press firmly into a 9 or 10-inch pie pan. Bake at 350°F for 8-10 minutes. Cool completely, then refrigerate. |
| Filling: • 16 oz cream cheese, ice cold • 1 1/4 cups Sugar • 1/2 cup Dark brown sugar • 1/2 tbsp vanilla • 2 oz lemon juice, fresh squeezed • 2 tsp Pumpkin spice • 1/4 tsp Salt • 2 cups Organic pumpkin puree, ice cold | 2. Mix the cream cheese, sugar, dark brown sugar, lemon juice, pumpkin spice, salt, and pumpkin meat together until combined. |
| • 2 cups Heavy cream | 3. Slowly add the heavy cream while mixing on medium speed. |
| Note: You can add 2-4 ounces of bourbon, whiskey, or rum by replacing an equal amount of heavy cream. | 4. Beat the mixture on high speed until it thickens and becomes light and fluffy, creating ribbons that hold. |
| Note: If the filling isn’t stiff enough, you can dissolve one ounce of gelatin and add it when you add the heavy cream. | 5. Pour the filling into a pre-baked, refrigerated graham cracker crust. |
| Decorate with marshmallows, chocolate chips, caramel sauce, pumpkin, toasted pumpkin seeds, or chopped candied pecans. | 6. Refrigerate the cheesecake overnight to set, or for at least four hours in the freezer if eating the same day. |
| Serving tip: Clean the blade between each cut for clean slices. | 7. Cover with plastic wrap to prevent absorbing other refrigerator smells. |
Tags: Dessert, Cheesecake, Pumpkin, Graham Cracker Crust, Sugar, Heavy Cream, Fall, Seasonal