Categories: Cheesecake, Dessert
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
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In a small bowl, combine cracker crumbs and sugar; stir in the butter.
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Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
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Bake at 350 degrees for 5 minutes.
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Cool on a wire rack.
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In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
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Add eggs, pumpkin and spices; beat just until combined.
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Pour into crust.
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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.
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Remove cheesecake from oven and water-filled pan and cool on a wire rack for 10 minutes.
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Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
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Refrigerate until completely cooled (center will fall).
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Remove sides of pan just before serving.
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Garnish with whipped cream.