Classic Pumpkin Spice Cheesecake Pie

1.Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit).

2.In a large mixing bowl, use a hand mixer to beat the softened cream cheese until smooth and creamy. Add 1 tablespoon of brown sugar (if using for extra sweetness) and mix until just combined.

3.Add the 15 oz of pumpkin puree and the 2 eggs to the cream cheese mixture. Beat on medium speed until fully incorporated.

4.Pour in the entire can of sweetened condensed milk and mix until the batter is smooth and uniform.

5.Gradually add the dry spice mixture to the wet ingredients, mixing on low speed until everything is just combined and the batter is homogenous. Do not overmix.

6.Carefully pour the pumpkin cheesecake filling into the pre-made graham cracker crust.

7.Bake for 50 to 55 minutes. The pie is done when a toothpick inserted near the center comes out clean. The very center should still have a slight jiggle, as it will set completely upon cooling.

8.Remove the pie from the oven and allow it to cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to fully set before slicing and serving.