Pumpkin Cheesecake





6 Tbsp. Vanilla Ghee, melted

2 Cups Graham Cracker Crumbs

1 Tbsp. Sugar

1/2 teaspoon Cinnamon 

Pumpkin Cheesecake:

4 8oz packages Cream Cheese

¾ Cup Sugar

¼ Cup Brown Sugar

3 Large eggs

1 15oz can Pumpkin Puree

1/3 Cup Heavy Whipping Cream 

1 teaspoon Vanilla extract

1 Tbsp. Pumpkin Pie Spice


For the crust:

  1. Preheat oven to 350°F.
  2. Spray a 9-inch springform pan lightly with ghee cooking spray.
  3. Combine the graham cracker crumbs, melted vanilla ghee, granulated sugar and cinnamon in a large bowl until fully combined. 
  4. Press the graham cracker mixture into the pan.
  5. Bake for 7 minutes and cool on wire rack.

For the pumpkin cheesecake:

  1. Reduce the heat to 325°F.
  2. Combine the eggs, pumpkin, heavy whipping cream, pumpkin pie spice and vanilla extract in a bowl. Set aside.
  3. Beat the cream cheese, granulated sugar and brown sugar in the bowl of a stand mixer until fluffy, about 3-4 minutes, scraping the bowl down when necessary.
  4. Add in the egg and pumpkin mixture, mixing on low speed until well combined until there are no lumps.
  5. Pour the batter into the cooled crust.
  6. Bake on the center rack of the oven for 60 minutes, the center should have some jiggle to it.
  7. Once baked for 60 minutes, crack the oven door open-do NOT REMOVE the cheesecake. Turn the oven off and allow the cheesecake to rest in the oven for one hour.
  8. Remove the cheese from the oven and release the cheesecake from the springform pan. 
  9. Allow the cheesecake to completely cool in the refrigerator for at least 6 hours.
  10. Serve with whipped cream and top with pumpkin pie spice.

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