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Directions

Prepare the Crust:

1. Preheat Oven: Preheat the oven to 350°F (175°C).

2. Make Crumbs: Pulse graham crackers in a food processor until fine crumbs form.

3. Combine Ingredients: In a medium bowl, stir together 1 ½ cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon, and 6 Tbsp melted butter.

4. Press into Pan: Transfer the mixture into a 9-inch springform pan with 3" tall walls.

   Use a large spoon to press crumbs into the bottom and about 1/2" up the sides of the pan.

5. Bake and Cool: Bake at 350°F for 8 minutes. Remove from oven and cool to room temperature.

Prepare the Filling:

1. Preheat Oven: Preheat the oven to 350°F (175°C).

2. Mix Cream Cheese: In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 ½ cups brown sugar on medium speed until light and fluffy and without lumps (about 5 minutes), scraping down the bowl once.

3. Combine Wet Ingredients: In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt, and 1 Tbsp vanilla extract until well combined.

4. Combine Mixtures: Add the pumpkin mixture to the cream cheese mixture and continue mixing on low speed just until well combined, scraping down the bowl as needed.

5. Pour into Crust: Transfer the filling into the pre-baked crust.

Bake the Cheesecake:

1. Bake: Bake on the middle rack at 350°F for 1 hour, or until the center is slightly wobbly.

2. Cool in Oven: Turn off the heat, prop the oven door open slightly with a wooden spoon, and let the cheesecake sit in the oven for another 45 minutes.

3. Cool to Room Temp: Remove from the oven and let cool to room temperature before covering with plastic wrap.

4. Refrigerate: Refrigerate the cheesecake for at least 4 hours, or overnight.

Prepare the Whipped Cream:

1. Chill Bowl: Freeze a mixing bowl for 10 minutes.

2. Beat Cream: In the cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar, and 1/2 tsp rum or vanilla.

   Beat on high speed until fluffy and spreadable, about 2 minutes.

   Do not over-beat.

Serve:

1. Release from Pan: Carefully remove the cheesecake from the springform pan by running a blunt knife along the sides to release it.

2. Add Toppings: Add desired toppings (whipped cream, pumpkin pie spice, toasted pecans, caramel sauce) and serve.