Pumpkin Cheesecake
Ingredients
The crust
-
1 ½
cups
graham cracker crumbs
-
5
tablespoons
butter, melted
-
1
tablespoon
sugar
The filling
-
3
8-oz. packages
cream cheese
-
1
cup
sugar
-
1
teaspoon
vanilla
-
1
cup
canned pumpkin
-
3
large
eggs
-
½
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
¼
teaspoon
allspice
Instructions
- Preheat the oven to 350°F.
- Combine graham cracker crumbs, melted butter, and 1 tablespoon sugar to make the crust.
- Wrap the outside of an 8-inch springform pan with foil to prevent leaks.
- Press the crumb mixture into the bottom and halfway up the sides of the pan.
- Bake the crust for 5 minutes and set aside.
- In a large bowl, mix cream cheese, 1 cup sugar, and vanilla until smooth.
- Add pumpkin, eggs, cinnamon, nutmeg, and allspice, and mix until smooth.
- Place the springform pan in a larger dish and fill with hot water about 1 inch deep.
- Pour the filling into the springform pan and bake for 60-70 minutes until the center is mostly set.
- Let the cheesecake cool to room temperature, then chill for at least 3 hours before serving.
- Remove the sides of the springform pan and serve with whipped cream or powdered sugar.
Nutrition Facts (estimated)
Servings
8
Calories
559
Total fat
39g
Total carbohydrates
44g
Total protein
8g
Sodium
464mg
Cholesterol
173mg
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