PUMPKIN CHEESECAKE

By sleepy-writer

Ingredients

• For the Cheesecake:
• For the Crust
• 1 1/4 cups graham-cracker crumbs
• 1/4 cup sugar
• 4 tablespoons unsalted butter, melted
• MIX ALL TOGETHER AND PAT INTO 9 INCH SPRINGFORM. BAKE 10-12 MINUTES AT 350.
• 32 ounces cream cheese, room temperature
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 15 ounces canned pumpkin
• 4 eggs, room temperature
• 3 Tablespoons heavy cream
• 1 Tablespoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Preparation

Step 1

LECTRIC MIX CREAM CHEESE AND SUGAR. ADD PUMPKIN. ADD EGGS ONE AT A TIME. ADD REST JUST UNTIL SMOOTH. POUR ONTO CRUST. WRAP SIDES IN FOIL AND PLACE INTO A BIG ROASTING PAN. POUR BOILING WATER IN HALFWAY UP THE SIDES. BAKE AT 350 FOR 60-65 MINS. WHEN DONE, KEEP IN OVEN FOR ONE HOUR WITH THE HEAT OFF. CHILL COMPLETELY. ( that is optional --->) SERVE WITH SALTED CARAMEL AND PECANS ON TOP.(