Cheesecake• 24 oz cream cheese softened (680g)• ¾ cup granulated sugar (150g)• ¼ cup light brown sugar packed (50g)• ½ cup sour cream (113g)• 1 teaspoon vanilla extract• 3 large eggs lightly beatenPumpkin Cheesecake• ⅔ cup canned pumpkin (168g)• 1 ½ teaspoons pumpkin spice
Add melted butter and stir until mixture is combined and resembles wet sand. Pour into prepared pan and press evenly across the bottom of the pan. Set aside (do not bake yet).
In a large mixing bowl, combine softened cream cheese, granulated and brown sugar and use an electric mixer on medium-speed to stir until mixture is smooth and creamy.
Measure out about 1 ½ cups of cheesecake batter and pour into a separate mixing bowl. To this, add the pumpkin puree and pumpkin spice and stir until combined.
Transfer to 325F (160C) oven and bake for 40-45 minutes (see note if you are not using a metal baking pan) or until cheesecake is mostly set but center is still slightly jiggly.