Instructions

1. Preheat oven to 350F. Have an 8.5 inch or 9 inch springform pan ready.
2. In a large bowl, mix together the graham cracker crumbs and melted butter. Pat into the bottom and roughly 2 inches up the side of the pan.
3. In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time, for 1 minute each. Add the pumpkin, vanilla, and cinnamon then beat for an additional 1-2 minutes.
4. Pour the batter into the crust then bake 35-40 minutes or until the center is almost set (it'll move when the pan is shaken, but the top should be firm when you touch it). Remove from the oven and cool 1 hour in the pan.
5. Carefully run a knife along the edge to loosen the cheesecake. Cover and refrigerate for at least 4 hours or overnight. Remove the pan side before serving. Top with whipped cream if using. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Whipped Cream

1. In a large mixing bowl (with whisk attachment if using a stand mixer), beat the heavy cream until thickened. Gradually beat in the sugar and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over). Spread on top of cheesecake then dust with cinnamon.