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Recipe: Pumpkin Cheesecake
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 1 1/2 |
c |
graham cracker crumbs, about 24 squares |
| 1 |
TBSP |
sugar |
| 5 |
TBSP |
butter or margerine, melted |
| 24 |
oz |
cream cheese, softened |
| 1 |
c |
sugar |
| 1 |
tsp |
vanilla extract |
| 3 |
ea |
eggs |
| 1 |
c |
cooked or canned pumpkin |
| 1/2 |
tsp |
ground cinnamon |
| 1/4 |
tsp |
ground nutmeg |
| 1/4 |
tsp |
allspice |
| 1 |
ea |
whipped cream |
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Instructions
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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 F for 5 minutes. Cool on a wire rack.
4) In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth.
5) Add eggs, pumpkin and spices; beat until just combined. Pour into crust.
6) Bake at 350 for 1 hour or until center is almost set.
7) Cool on a wire rack for 10 minutes.
8) Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
9) Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream.
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