Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tbsp. butter, melted
- 1 tbsp. sugar
- 1 cup sugar
- 3 (8 oz. ) packages cream cheese
- 1 tsp. vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- whipped cream
Preparation
Step 1
1. Preheat oven to 350 degrees.
2. Make the crust by combining the graham crumbs with the melted butter and 1 tbsp. sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4. Keep it crumbly
5. Put foil partway up the outside part of an 8 inch springform pan.
CRUST:
4 tbsp. butter
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnaps
1 tbsp. brown sugar (or your favorite substitute)
1 tsp. cinnamon
Place the butter in a small saucepan and melt over moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork. Line bottom and side of 10 inch springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.
6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
7. You don't want the crust to form all of the way up the back of each slice of cheesecake
8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
9. In a large bowl combine the cream cheese, 1 cup sugar, and vanilla.
10. Mix with an electric mixer until smooth
11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice, and continue beating until smooth and creamy
12. Pour the filling into the pan
13. Bake for 60-70 minutes
14. The top will turn a bit darker at this point.
15. Remove from the oven and allow the cheesecake to cool.
16. When the cheeseake has come to room temperature, put it into the refrigerator.
17. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
18. Serve with a generous portion of whipped cream on top
Bake cheesecake in water bath. Wrap one continuous sheet of aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the spring from pan.
Sprinkle crushed pecans on top.
FOOD.COM
8 SERVINGS
570 calories
carbs. 43.8