Pumpkin Cheesecake with Vanilla Ice Cream

Directions

1. Preheat the oven to 350°F.

2. Prepare the graham cracker crust: In a medium bowl, combine graham cracker crumbs, granulated sugar and melted butter. Stir until evenly combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool slightly while preparing the cheesecake filling. 

3. Prepare the pumpkin cheesecake filling: In a large bowl, beat cream cheese and granulated sugar with an electric mixer on low speed until smooth and creamy, about 2 minutes. Add pumpkin purée, melted Breyers^® Natural Vanilla Ice Cream, cinnamon, pumpkin pie spice and vanilla extract. Beat until smooth and fully combined. Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing the batter.

4. Pour the pumpkin cheesecake filling over the prepared graham cracker crust and smooth the top. Place springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.

5. Bake for 55 to 70 minutes, or until the edges are set and the center still has a slight wobble. Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for 1 hour. Remove from the oven and water bath and cool completely at room temperature. Refrigerate for at least 4 hours or overnight. 

6. Prepare the topping: Beat heavy whipping cream, powdered sugar and pumpkin pie spice until stiff peaks form. Spread half of whipped cream mixture over top of cheesecake. Pipe the remaining whipped cream around the edge of cheesecake. Sprinkle graham cracker crumbs over the top before serving.