INGREDIENTS Graham crackers Sugar Cinnamon Butter Cream cheese Sugar Vanilla Pumpkin puree Nutmeg Egg
Pulse cookies in food processor until crumbs then mix with melted butter, sugar, and cinnamon, then press into bottom of springform pan and set aside.
Beat together cream cheese, sugar, and vanilla. Add in the pumpkin, cinnamon, and nutmeg, then add one egg at a time until combined.
Pour batter into prepared pan and place into bain-marie. Bake for 1 hour, then crack the oven and let sit for 45 minutes.
Let the cheesecake cool for 1 1/2 hours before refrigerating for 4 to 6 hours before adding whipped cream and serving.