TESTED & PERFECTED HARVEST PUMPKIN CHEESECAKE Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
1 1?2 cups graham cracker crumbs 1 tablespoon sugar 5 tablespoons butter or 5 tablespoons margarine, melted FILLING 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
In a small bowl, combine cracker crumbs and sugar; stir in the butter. Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan. Bake at 350 degrees for 5 minutes. Cool on a wire rack. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, pumpkin and spices; beat just until combined. Pour into crust. 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. Remove cheesecake from oven and water-filled pan and cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream.
by: ratherbeswimmin
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