Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 8oz package cream cheese, softened
- 1 can sweetened condensed milk
- 3 eggs
- 1 tsp vanilla
- 1 can pumpkin (not pumpkin pie filling)
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Chai whipped cream
- 1 cup whipping cream
- 2 TB powdered sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/8 tsp ground allspice
- 1/8 tsp ground ginger
- 1/2 tsp vanilla
Instructions
- Preheat oven to 325.
- Mix together graham cracker crumbs, melted butter and brown sugar until the crumbs are moistened (sorry). Press firmly into a parchment-lined 8x8 pan and bake for 10 minutes.
- Meanwhile, use a stand mixer or hand mixer to beat the softened cream cheese until light and fluffy (just about a minute). Add the sweetened condensed milk and mix for another minute. Add the eggs one at a time, mixing for 30 seconds after each one. Add the pumpkin, vanilla and spices and mix until everything is combined.
- Pour the batter over the crust and return to the oven. Begin checking around the 40 minute mark, using a toothpick or small knife to check for doneness. Depending on your oven, it can take up to an hour or even more.
- Let cheesecake cool completely and then stick in the fridge overnight, or for at least 4 hours before serving.
- Serve with chai whipped cream!
Chai whipped cream
- Pour COLD whipping cream into a large bowl and begin whipping (if you remember, chill the bowl and beaters too!). When the the cream starts to firm up, add the sugar, spices and vanilla and continue whipping until stiff peaks form. Keep stored in the fridge in an airtight container until ready to use.
Notes
As you can see in the photos, I'm not one to be bothered by a cracked cheesecake. However, baking it in a water bath should prevent that if it is something that bugs you.