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Pumpkin Cheesecake

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

12 ServingsPrep: 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

2 of 2

Pumpkin Cheesecake (continued)

Directions (continued)

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.