Pumpkin cheesecake
Pumpkin cheesecake recipe in the thanksgiving category
Recipe ingredients:
- Crust:
- 2 cups crushed graham crackers, or 2 cups crushed vanilla cookies, or crushed ginger snap cookies
- 1 1/2 teaspoon cinnamon
- 1/3 cup melted butter
- Filling:
- 1 1/2 cup sugar
- 1/4 cup brown sugar
- 4 - 8 oz. packages cream cheese
- 3 tablespoons flour
- 2 teaspoons cinnamon
- 1 1/4 teaspoons ground ginger
- 1/4 teaspoons ground cloves
- 1 - 15 oz. can pumpkin or equivalent fresh cooked pumpkin
- 4 eggs
- 1 tablespoon vanilla extract
Recipe method:
- Preheat oven to 325F.
- Mix 1 1/2 tsp. cinnamon and crushed graham crackers or cookies together.
- Add melted butter and mix until well blended.
- Using fingers, press crust mixture into bottom and 2/3 of the way up the sides of a 9 inch spring form pan.
- Bake crust for about 6 minutes until set.
- Mix the cream cheese and sugars together until smooth.
- Stir together the flour and spices and mix this into the cream cheese mixture.
- Beat the eggs into the cream cheese mixture one at a time.
- Beat in the pumpkin and vanilla.
- Pour filling into the pre-baked crust and bake for about 1 1/2 hours or until a cake tester comes out clean.
- Cool completely. Cover and refrigerate for at least two hours or overnight before serving.
Tags: pumpkin, cheesecake, recipe, thanksgiving, recipes, cooking