PUMPKIN CHEESECAKE

By Sharmd

Ingredients

• 1/4 CUP GRAHAM CRACKER CRUMBS
• 4 8 OZ PKGS. CREAM CHEESE, SOFTENED
• 1 1/2 CUPS SUGAR
• 5 LARGE EGGS
• 1/4 CUP FLOUR
• 1/8 TSP SALT
• 1 1 LB CAN OF PUMPKIN
• 2 TSP PUMPKIN PIE SPICE
• (WHIPPED CREAM FOR GARNISH – TO COVER CRACKS)

Preparation

Step 1

1. BUTTER BOTTOM AND SIDES OF 9 “ SPRINGFORM PAN SPRINKLE WITH CRACKER CRUMBS; SHAKE PAN TO COAT ALL SIDES. LET EXCESS CRUMBS REMAIN.

2. HEAT OVEN TO 325.

3. BEAT CREAM CHEESE IN A LARGE BOWL UNTIL FLUFFY.

4. BEAT IN SUGAR GRADUALLY.

5. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.

6. BEAT IN FLOUR, SALT, PUMPKIN, AND SPICES. POUR INTO PAN.

7. BAKE 1 ½ HOURS OR UNTIL FIRM AROUND THE EDGES BUT SOFT IN THE CENTER.

8. TURN OFF HEAT. TOP OF CAKE WILL BE CRACKED. COOL IN OVEN 30 MINS.

9. COOL COMPLETELY ON WIRE RACK. REMOVE SIDES OF PAN. CHILL.