Crust. Step 1 Preheat oven to 325°. Grease an 8" or 9" springform pan with cooking spray. Step 2 In a large bowl, mix graham cracker crumbs, butter, granulated sugar, and salt until combined Instructions. Preheat oven to 325F (160C). Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well. 1 ½ cups graham cracker crumbs, 2 Tablespoons sugar, 1 Tablespoon brown sugar, 7 Tablespoons butter. In a medium bowl, mix the cream cheese until creamy and smooth. Add in the sugar and vanilla. Mix well, scraping the bowl as needed. Add in the room temperature eggs and mix on low speed just until combined. Using an ice cream or cookie dough scoop, divide the cheesecake batter evenly between the 12 cups.

Add the melted butter and mix with a spoon or spatula until the mixture looks like wet sand. Put this mixture in the prepared pie dish and press firmly onto the sides and bottom. I recommend you start with the sides and make sure the angle where the side meets the base is firm. Bake for 10 minutes.

Pour your yummy cheesecake batter into the graham cracker crust and smooth the top with a spatula, butter knife, or wooden spoon. Place the springform pan in the center of the roasting pan. Carefully pour the hot water into the roasting pan, so there’s about 1 inch of water around the springform pan. Time to bake! Instructions. In a large bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. A hand mixer or spatula both work fine. Add Truwhip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm. rCLK.
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    • how to make graham cracker crust for cheesecake