Directions

1. Preheat oven to 350 degrees.
2. To make the pie crust – pulse graham crackers in a food processor until fine crumbs form. In a medium bowl, stir together graham cracker crumbs, sugar, cinnamon and melted butter. Transfer into a 9-inch springform pan with 3″ tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2″ up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.

   

   

   To make the filling – in the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don’t have chunks of cream cheese.
3. In a separate bowl, using  a whisk, stir together pumpkin pie mix, eggs, sour cream, flour, pumpkin pie spice, salt and vanilla. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.

   

   

   Transfer filling into pre-baked crust and bake on the middle rack at 350 degrees for 1 hour.** Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight). Enjoy!