Cheesecake

Before you I have the recipe for one of the best damn cheesecakes you’ll ever taste. Creamy, rich, delectable…and yeah…sexy.

The Crust

1 ½ cups of graham cracker crumbs

¼ cup sugar

½ tsp of cinnamon

⅛ tsp of pumpkin pie spice

Pinch of nutmeg

1/4 cup melted butter

Combine ingredients and press into bottom of spring 9 inch spring form pan. If baking the crust, bake at 375 for 7 minutes, then cool completely. If leaving it unbaked, set aside.

The Cake

4 bricks of chream cheese1 ¼ cup sugar

2 ½ tbl flour

1 ½ tsp vanilla

¼ tsp of lemon zest

3 eggs

½ milk

Pinch of pumpkin pie spice

Sour Cream Topping (optional)

Unbaked Cheesecake.

16 oz of sour cream

3 tbl sugar

1 tsp vanilla

Beat cream cheese (one brick at a time), then add sugar, flour, vanilla, pumpkin pie spice and zest until combined. Add eggs one at a time, followed by milk. Pour mixture over crust and bake at 375 approx 60 minutes. Let cool 20 minutes before putting it in the refrigerator for 4 hours (or freezer for 2).

 *If adding the sour cream topping, pull cake out after 45 minutes. Let it cool for 15, then add the combined ingredients on top, smoothing into an even layer. Continue baking another 15 minutes. Cool for 20 before either freezing or refrigerating cake.