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Pumpkin Pie Cheesecake Recipe

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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Pumpkin Pie Cheesecake Recipe

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

Yield: 12 Servings

10 60 70

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, lightly beaten
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 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. Beat in eggs on low speed just until combined. Combine the pumpkin, cinnamon, nutmeg and allspice. Fold into cheese mixture.
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.

Nutritional 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.

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