Discover this falls musttry recipe for creamy pumpkin patch cheesecake that will delight your taste buds and impress your guests 155 chars

Scale

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

⅓ cup granulated sugar

½ teaspoon cinnamon

2 (8 oz) packages cream cheese, softened

1 cup pumpkin puree

1 cup granulated sugar

3 large eggs

½ teaspoon vanilla extract

1 teaspoon pumpkin pie spice

¼ teaspoon salt

1 cup heavy whipping cream (optional)

2 tablespoons powdered sugar (optional)

1 teaspoon vanilla extract (optional)

Preheat your oven to 325°F (163°C).

In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix well.

Press the mixture into the bottom of a 9-inch springform pan.

Bake the crust for about 10 minutes.

In a large mixing bowl, beat the softened cream cheese until smooth.

Add pumpkin puree, sugar, eggs, vanilla extract, pumpkin pie spice, and salt to the cream cheese. Beat until smooth.

Pour the filling over the cooled crust.

Bake the cheesecake for 50-60 minutes until the edges are set.

Let the cheesecake cool in the oven for about an hour, then chill in the fridge for at least 4 hours.

Whip the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form (if using) and spread over each slice before serving.

Keywords: Pumpkin Patch Cheesecake, Fall desserts, Cheesecake recipe