Pumpkin Cheesecake Is Like Two Desserts In One

Directions

1. Preheat your oven to 350°F.
2. Combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Press this mixture firmly onto the bottom and up the sides of a 9-inch pie plate.
3. Bake the crust for 8 minutes, then let it cool.
4. In a mixing bowl, beat the cream cheese and 1 cup of sugar until the mixture is smooth.
5. Add the pumpkin puree, pumpkin pie spice, and salt, then beat until everything is well combined.
6. Add the eggs one at a time, beating on low speed just until each is incorporated.
7. Stir in the sour cream until fully blended.
8. Pour the filling into the cooled crust.
9. Bake for 50 to 55 minutes, or until the center appears nearly set.
10. Place the pie on a wire rack and let it cool for 10 minutes.
11. Run a knife around the edge of the pie to loosen it from the plate, then let it cool for another 30 minutes.
12. Refrigerate for at least 4 hours, or overnight, before serving.