Truly Southern Pumpkin Cheesecake
Yes, cheesecake recipes take a while and a little extra love. I held on to this pumpkin cheesecake recipe from Southern Living magazine since the November 2014 issue to bake before the holidays. It was totally worth the wait. I urge you to go out and buy all the cream cheese and make this for Thanksgiving or Christmas! Crust: ¾ cup cinnamon-flavored graham cracker crumbs ¾ cup chocolate-flavored graham cracker crumbs 5 T. butter, melted 3 T. granulated white sugar Cooking spray Filling: 4 (8oz.) packages cream cheese, at room temperature 1 cup firmly packed light brown sugar 1 tsp. pumpkin pie spice 1 tsp. vanilla extract 4 large eggs 1 (15oz.) canned pumpkin 1 T. fresh lemon juice Topping: {although I didn’t use the entire topping} 1 (16oz.) container sour cream 3 T. granulated white sugar pinch of pumpkin pie spice Some tips on what worked for me from the magazine... Start with room-temperature cream cheese. Let the