Pumpkin cheesecake

Pumpkin cheesecake
Pumpkin cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust-

  • 1 1 12/3

    stay fresh pack honey maid graham crackers Finley rolled (about 12/3 cups crumbs)

  • 1/3 1/3

    1/3 cup butter or margarine softened

  • 2 2

    2 tbsp light brown sugar

  • 2 9x3

    bowl, combine crumbs, butter and brown sugar blend well with pastry blender or fork. Press Finley against bottom and about 2 inches up sides of a 9x3 in springform pan set aside.

  • Filling-

  • 2 2

    packages 2 (8oz) packages cream cheese softened

  • 3/4 3/4

    3/4 c light brown sugar, Finley packed

  • 1 1

    can 1 (16oz) can pumpkin

  • 1 1

    1 c half and half

  • 1/4 1/4

    1/4 cup all purpose flour

  • 2 2

    2 tsp pumpkin pie spice

  • 1 1tsp

    1tsp vanilla

  • 4 4

    4 eggs

Directions

Topping- 2 honey maid graham crackers Finley rolled (about 3 tbsp) 2 tbsp light brown sugar 1tbsp butter softened 1/4 c chopped walnuts While cheesecake is baking prepare topping. Combine crumbs, brown sugar and butter for topping, blend well stir in walnuts. Spoon over top of cheesecake at end of baking time. Turn oven off leaving door slightly ajar allow cheesecake to remain in oven 1 hour. Cool completely chill 4 hours or overnight. Makes 10 to 12 servings

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