You’re not getting tired of cheesecake yet, right? I know I’m not. I’ve received quite a few requests for how to turn my classic cheesecake into a pumpkin cheesecake, so I figured it was about time I re-shared this recipe. This one is just as easy as my classic recipe, and of course, it’s made WITHOUT a water bath…yay! We’ll be serving our pumpkin cheesecake on my homemade graham cracker crust and topping it off with a cinnamon version of my homemade whipped cream. It’s a perfectly spiced fall cheesecake that would make a great Thanksgiving dessert (and, in my opinion, it’s WAY better than pumpkin pie!). Google “Sugar Spun Pumpkin Cheesecake” or get the recipe here: sugarspunrun.com/pumpkin-cheesecake INGREDIENTS:⁣⁣⁣⁣⁣⁣⁣ • 1 graham cracker crust (prepared according to recipe in 9" or 10" springform pan, not pre-baked). Visit site for full recipe. • 24 oz cream cheese softened to room temperature, be sure to use brick-style and not spreadable cream cheese (680g) • ¾ cup brow...