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274 | Associa Family Cookbook Volume III 1. Preheat oven to 350°F. 2. Make the crust by mixing the graham cracker crumbs, melted butter, sugar, and pumpkin pie spice in a medium bowl. 3. Pour the crust mixture into a 9-inch foil-lined and greased springform pan. Press the crumbs into the bottom and up the sides of the prepared pan. 4. Bake for 7-8 minutes. Cool on a wire rack for about 10 minutes. 5. Make the cheesecake batter by adding the cream cheese, granulated sugar, and brown sugar to a large bowl. Beat with a mixer until fluffy, about 3 minutes. 6. Add the eggs, pumpkin puree, and heavy cream. Mix until fully incorporated. 7. Finally, add the vanilla extract and pumpkin pie spice and mix until well combined. 8. Pour the batter into the prepared crust. 9. Bake the cheesecake for 1 hour until the edges appear set but the center still jiggles. 10. Then, crack open the oven door, turn off the heat, and let it rest in the cooling oven. 11. After 1 hour, remove the cheesecake from the oven and place it on a cooling rack to cool completely. 12. Once the cake is cooled, refrigerate for at least 6 hours. Crust 2 cups graham cracker crumbs 6 Tbsp unsalted butter, melted ¼ cup granulated sugar 1 tsp pumpkin pie spice Cheesecake 4 (8 oz) pkgs cream cheese, softened 1 cup granulated sugar ¼ cup packed light brown sugar 3 large eggs 1 (15 oz) can pumpkin puree ¹ ³ cup heavy cream 2 tsp vanilla extract 1 Tbsp pumpkin pie spice ingredients directions Pumpkin Cheesecake S E R V E S 1 2 J E N N I F E R S . • A S S O C I A H O M E O F F I C E DESSERTS