Can't decide between pumpkin pie or cheesecake? Now you don't have to, this recipe is the best of both and tastes just like the Cheesecake Factory pumpkin cheesecake and it's one of the easiest cheesecake recipes I've tried. I've been making this for over a decade so I don't remember exactly where the recipe originated but it never fails to satisfy! 

Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted

For the Filling:
3 - 8 ounce cream cheese packages, softened
1 cup sugar
1/2 a can of pure pumpkin puree or 2.3 cups (make sure it's not pumpkin filling. I like to use the E.D. Smith brand)
3 egg
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
1/4 teaspoon allspice (optional)
Whipped cream to serve (optional) 

***Note: the nutmeg and allspice really boost the traditional pumpkin pie flavours, I like to only use cinnamon for a more subtle flavour***

Directions:
Mix the graham cracker crumbs with the melted butter until well coated and press into the bottom and up the sides of a pie pan or spring form pan and set aside.

Preheat the oven to 350 F. 

Place the cream cheese, sugar and vanilla extract into a food processor and process until smooth, approximately 1 minute. Add the pumpkin puree, eggs and spices and process again until everything is well combined or about 30 seconds. 

Scrape down the sides of the processor and process once more for 30 seconds to ensure everything is well incorporated. 

***Tip: I like to use the food processor because it makes breaking down the cream cheese a lot easier and it gives you a perfectly smooth consistency each time. If you don't have a food processor at your disposal you can use an electric mixer instead, you might have to increase your beating time slightly to get the consistency you want***

Pour the filling into the prepared pie pans and place into the oven.

If you are baking them in shallow pie pans (will make 2 pans, as pictured above) the cook time is approximately 30-40 minutes. If you are preparing it in a spring form pan the cook time is 60-70 minutes. They are ready when the top has slightly darkened and there is a slight jiggle in the centre of the pie when nudged. If it really jiggles when nudged it needs more time. 

You can even make mini ones, using the same method or you can buy the pre-made crusts and follow the filling recipe. The cook time for these little guys is approximately 15 to 20 minutes, or until the crust turns slightly golden. 

Allow the pies to cool at room temperature for 30 minutes before transferring to the fridge uncovered, to chill completely (approximately 2 hours). If you are not serving right away after they have chilled, cover with cling wrap or foil.

Serve with a generous helping of whipped cream, with mallowcreme pumpkins or as is to let that pumpkin flavour shine.