Ingredients
- 1 1/2 c. graham cracker crumbs
- 5 Tbsp. butter melted
- 1 c. plus 1 Tbsp. sugar
- 3 cream cheese softened
- 1 tsp. vanilla
- 1 c. canned pumpkin
- 3 eggs
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- Whipped Cream
Preparation
Step 1
Heat oven to 350.
Crust: Combine the graham cracker crumbs with the melted butter and 1 Tbsp. sugar in a medium bowl. Stir well enough to coat all the crumbs with the butter, but not so much to turn mixture into paste. Keep crumbly.
Press the crumbs onto the bottom and about 2/3 of the way up sides of the springform pan. Bake for 5 min. set aside.
In large bowl combine the cream cheese, 1 c. sugar and vanilla. Mix with electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue to beat until smooth and creamy.
Pour filling into pan. Bake for 60-70 min. The top will turn a bit darker. Remove from oven and cool.
When cheesecake has come to room temp put it in fridge. When chilled, remove the sides of pan and cut.
Serve with whipped cream.