 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
|
Simple and tasty dessert. A year round favorite in my house! Ingredients:
1 cup graham cracker crumbs |
1/2 teaspoon cinnamon |
4 tablespoons melted butter |
1 tablespoon firmly packed brown sugar |
2 (8 ounce) packages cream cheese |
2/3 cup brown sugar |
1 (15 ounce) can pumpkin puree |
1 teaspoon pure vanilla extract |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
2 eggs |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350°F Combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of an 8 springform pan. Bake for 5 minutes.
2. Beat cream cheese in a large mixing bowl until fluffy. Gradually add brown sugar, the pumpkin, the vanilla, and the spices.
3. Add the eggs, one at a time, beating well after adding each one.
4. Add the salt, beating until creamy, then pour the mixture evenly into the prepared crust.
5. Bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly.
6. Transfer cheesecake to a wire rack and cool 10 minutes. Run a sharp knife around the edges of the pan sides to loosen cheesecake.
7. Cool completely, cover and refrigerate overnight.
|
|