My Famous Pumpkin Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs

• 1/4 cup white sugar

• 1/4 cup melted butter.

• 40 oz cream cheese at room temperature

• 5 eggs at room temperature

• 2 egg yolks at room temperature

• 1 3/4 cup white sugar

• 2 tablespoons of flour

• 1/4 cup heavy cream

• 1 teaspoon vanilla

• 1 teaspoon lemon juice

• 1 can of pumpkin puree

• Dulce de Leche (caramel)

Directions

1. Preheat oven to 200 degrees F.

2. Combine graham cracker crumbs with 1/4 cup sugar and melted butter.

3. Grease a 10-inch springform pan with cooking spray, then press the mixture into the bottom to create the crust. Place the crust in the refrigerator while you prepare the dough.

4. Beat the cream cheese until smooth and add the eggs, one at a time, beating until incorporated. Add 1 3/4 cups of sugar, flour, and heavy cream. Beat until smooth. Add the vanilla extract and lemon juice and beat until incorporated. Add the can of pumpkin puree.

5. Fill a tray with boiling water and place it on the bottom shelf of the oven.

6. Pour the cheese mixture into the prepared cookie crust and bake for 3 hours and 20 minutes on the top rack of the oven. Turn off the oven and leave the door slightly ajar. Leave the cheesecake in the oven turned off for 90 minutes.

7. Let the cheesecake cool completely and refrigerate overnight.

8. Serve with dulce de leche or caramel drizzle on top. Enjoy!