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Dairy
Medium
6 Servings
Allergens 
1 Hour, 20 Minutes
Diets
Absolutely delicious. You may even make some new pumpkin fans. For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
1/2 cup graham cracker crumbs, finely crushed
5 tablespoons unsalted butter, melted, plus additional for pan
1/4 teaspoon Gefen Cinnamon
pinch of salt
2 (8-ounce) containers cream cheese, at room temperature
1/2 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
3/4 cup sugar
1 tablespoon Gefen Vanilla Extract
4 eggs
1 pint sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
1 can whipped cream
2 Viennese crunch bars, chopped
Preheat oven to 350 degrees Fahrenheit.
Combine graham cracker crumbs, butter, cinnamon and salt, and mix well. Butter the bottom of a nine-inch pan or springform. Press crumb mixture into pan.
Using a stand or hand mixer, beat cream cheese, pumpkin puree, pumpkin pie spice, sugar and vanilla. Add eggs, one at a time. Blend well.
Pour cheese mixture into the crust and bake for one hour. If top starts to brown, cover loosely with parchment paper. Let cool for 10 minutes.
Mix sour cream, sugar and vanilla extract.
Pour over cooled cheesecake and bake for an additional seven minutes. Let cool fully, then refrigerate.
Decorate with whipped cream and chopped Viennese crunch before serving, if desired.
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