Autumn Cheesecake Recipe

Preheat the oven to 325°F (162°C) and place the graham cracker crust in a 9-inch springform pan.

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, mix together the ground cinnamon, nutmeg, cloves, pumpkin puree, and sour cream.

Gradually add the pumpkin mixture to the cream cheese mixture and beat until well combined.

Pour the batter into the prepared crust and smooth the top with a spatula.

Bake for 1 hour or until the center is set and the edges are slightly golden.

Remove from the oven and let cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.

Serve chilled and enjoy!