The next thing on my list this week was a yummy pumpkin cheesecake! Another easy recipe all ready for you to give it a try!
Here’s what you’ll need:
1 1/2 c graham cracker crumbs
5 tbsp. butter, melted
1 c plus 1 tbsp. sugar
3 packages cream cheese, softened
1 tsp vanilla
1 can of pumpkin
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
Here’s how to make it:
First combine the graham cracker crumbs, 1 tbsp. of the sugar, and the melted butter. Mix until all the crumbs are coated:
Line your 9in springform pan with foil across the bottom and up the sides:
Press the crust mixture into the bottom of the pan and 1/3 of the way up the sides of the pan. You don’t want your crust to go all the way up the pan:
Bake this at 350 for 5 minutes then set aside until ready to fill.
In a large bowl beat the cream cheese, the rest of the sugar and the vanilla, until smooth
Add the pumpkin, the eggs, and the spices. Beat this until smooth and creamy:
Pour the filling in the pan:
And bake at 350 for 60- 70 minutes.
Your cheesecake top will be darker at this point:
Let cool completely then put in the refrigerator overnight.