Post by Mark on Aug 2, 2017 20:09:46 GMT
Adapted from food.com
Serves 8
This unique seasonal holiday-inspired dessert will certainly grace your table and create fond memories of your feast.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 1 cup sugar, plus
- 1 tablespoon sugar
- 3 (8 ounce) packages cream cheese
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- whipped cream
Directions
- Preheat oven to 350°F (175°C).
- Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
- Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
- Put foil partway up the outside part of an 8-inch springform pan.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake.
- Bake the crust for 5 minutes, then set aside until you are ready to fill it.
- In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla. Mix with an electric mixer until smooth.
- Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
- Pour the filling into the pan.
- Bake for 60-70 minutes. The top will turn a bit darker at this point.
- Remove from the oven and allow the cheesecake to cool to room temperature and then put it into the refrigerator.
- When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
- Serve with a generous portion of whipped cream on top.
Note - If you don't have a springform pan, or don't want to use one, this recipe will also work with two 9-inch pie plates. You'll just end up with two smaller cheesecakes.