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Pumpkin Cheesecake Recipe

100% would make again

My wife and I think this is a perfect ending to a good meal. The cheesecake is smooth and creamy.—DeWhitt Sizemore, Woodlawn, Virginia

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12 Servings
Prep: 10 min. Bake: 1 hour + cooling

Ingredients

1-1/2 cups graham cracker crumbs
1 tablespoon sugar
5 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Whipped cream

Directions

In a small bowl, combine cracker crumbs and sugar; stir in the butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack.
In a bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, pumpkin and spices; beat just until combined. Pour into crust. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream. Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 245 calories, 14 g fat (8 g saturated fat), 87 mg cholesterol, 184 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Pumpkin Cheesecake published in Taste of Home June/July 2001, p53

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