Pumpkin Cheesecake
| Preheat oven to 350°F | |||||
| Bring cream cheese and eggs to room temperature | |||||
| 1 1/2 cups graham cracker crumbs | mix | press into a 9-in springform pan, bake 350°F 10 min, cool | pour onto crust, bake 325°F 60 to 70 min until edges set and center jiggles slightly | loosen edge, cool 1 hr, chill at least 4 hr | |
| 1/4 cup sugar | |||||
| 6 Tbs butter, melted | |||||
| 3 (8 oz) packages cream cheese, softened | beat until smooth | beat in | beat in on low just until blended | ||
| 1 cup sugar | |||||
| 1 (15 oz) can pumpkin puree | |||||
| 1 1/2 tsp ground cinnamon | |||||
| 1/2 tsp ground ginger | |||||
| 1/4 tsp ground nutmeg | |||||
| 1/4 tsp salt | |||||
| 1 tsp vanilla extract | |||||
| 3 large eggs | |||||
- Preheat oven to 350°F
- Bring cream cheese and eggs to room temperature
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 Tbs butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 (15 oz) can pumpkin puree
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 large eggs
Steps
- mix: graham cracker crumbs, sugar, butter
- press into a 9-in springform pan, bake 350°F 10 min, cool: step 1
- beat until smooth: cream cheese, sugar
- beat in: step 3, pumpkin puree, ground cinnamon, ground ginger, ground nutmeg, salt, vanilla extract
- beat in on low just until blended: step 4, eggs
- pour onto crust, bake 325°F 60 to 70 min until edges set and center jiggles slightly: step 2, step 5
- loosen edge, cool 1 hr, chill at least 4 hr: step 6
