Harvest Pumpkin Cheesecake |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 12 |
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Indulge!! Ingredients:
1 1/2 cups graham cracker crumbs |
1 tablespoon sugar |
5 tablespoons butter or 5 tablespoons margarine, melted |
3 (8 ounce) packages cream cheese, softened |
1 cup sugar |
1 teaspoon vanilla extract |
3 eggs |
1 cup cooked pumpkin or 1 cup canned pumpkin |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground allspice |
whipped cream |
Directions:
1. In a small bowl, combine cracker crumbs and sugar; stir in the butter.
2. Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
3. Bake at 350 degrees for 5 minutes.
4. Cool on a wire rack.
5. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
6. Add eggs, pumpkin and spices; beat just until combined.
7. Pour into crust.
8. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in a 350 degree oven and bake for 1 hour or until center is almost set.
9. Remove cheesecake from oven and water-filled pan and cool on a wire rack for 10 minutes.
10. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
11. Refrigerate until completely cooled (center will fall).
12. Remove sides of pan just before serving.
13. Garnish with whipped cream.
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