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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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An outstanding cheesecake that I obtained from my bosses wife about 10 years ago. Easy to make, great on taste, impressive on the platter. Enjoy Ingredients:
1 cup graham cracker crumbs |
1/4 cup chopped pecans |
1/4 cup butter melted |
filling |
24 ounces cream cheese softened |
1 cup firmly packed brown sugar |
1 cup canned pumpkin |
1 cup apple sauce |
3 eggs |
2 teaspoons pumpkin pie spice |
1 teaspoon cinnamon |
Directions:
1. Preheat oven to 350.
2. In small bowl combine crust ingredients and press firmly in bottom of spring form pan.
3. Refrigerate then in large bowl beat cream cheese until light and fluffy.
4. Gradually add brown sugar then beat well.
5. Add pumpkin and apple sauce then blend well.
6. Add eggs one at a time beating well after each addition.
7. Add pumpkin pie spice and cinnamon then beat until smooth and pour into crust.
8. Place shallow pan half full of water on lower rack and place cheesecake on middle rack.
9. Bake 1 hour then cool in pan 5 minutes and remove side of pan and cool completely.
10. Refrigerate several hours or overnight then serve with whipped cream.
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