Place the crust in the oven and bake for 8-10 minutes or until light golden brown.
Place the cream cheese and brown sugar in the bowl of a mixer. Beat until completely smooth, 2-3 minutes.
Add the eggs, one at a time, beating after each egg is added.
Add the pumpkin puree, flour, vanilla extract and pumpkin pie spice. Mix until just combined.
Pour the pumpkin mixture into the baked crust and smooth the top with a spatula.
Bake for 50 minutes or until top is lightly browned. Turn off the oven and let the cheesecake sit in the oven for another 60 minutes.
Run a thin spatula around the edge of the cheesecake to loosen the sides, then place the cheesecake in the fridge. Chill for at least 6 hours or up to 3 days.
Decorate the cheesecake with whipped cream and candy pumpkins if desired, then cut into slices and serve.
Notes
Make sure to buy canned pumpkin puree, not pumpkin pie filling. The labels may be similar, so pay attention.
When making your graham cracker crust press firmly to get the graham crackers and butter to form a solid crust.
Run your graham crackers through a food processor for fine, evenly sized crumbs.
Nutrition
Calories: 339kcal | Carbohydrates: 31g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 293mg | Potassium: 183mg | Fiber: 1g | Sugar: 21g | Vitamin A: 6285IU | Vitamin C: 1.5mg | Calcium: 79mg | Iron: 1.6mg
