Creamy Pumpkin Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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CREAMY PUMPKIN CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Calderon Estate in Mesquite, Texas in 1998. Ingredients:
1-1/2 cups graham cracker crumbs |
1 tablespoon granulated sugar |
5 tablespoons butter melted |
24 ounces cream cheese at room temperature |
1 cup granulated sugar |
1 teaspoon pure vanilla extract |
3 eggs |
1 cup cooked or canned pumpkin |
1 teaspoon pumpkin pie spice |
whipped cream |
Directions:
1. Combine graham cracker crumbs, sugar and butter then press into bottom and 2 inches up the side of a spring form pan.
2. Bake at 350 for 5 minutes.
3. Beat cream cheese, sugar and vanilla until smooth then add eggs, pumpkin and spice and beat until just combined then pour into crust and bake at 350 for 1 hour.
4. Cool on a wire rack for 10 minutes.
5. Run a knife around the edge to loosen and cool 1 hour longer then refrigerate until completely cool.
6. Remove sides of pan and serve garnished with whipped cream.
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