Pumpkin Pie Cheesecake
TOTAL TIME: Prep: 10 min. + cooling Bake: 1 hour + cooling
YIELD: 12 servings.
My wife and I think this pumpkin pie cheesecake is a perfect ending to a good meal. It's smooth and creamy. —DeWhitt Sizemore, Woodlawn, Virginia
Ingredients
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1-1/2 cups graham cracker crumbs
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1 tablespoon sugar
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5 tablespoons butter, melted
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FILLING:
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3 packages (8 ounces each) cream cheese, softened
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1 cup sugar
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1 teaspoon vanilla extract
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3 large eggs, room temperature, lightly beaten
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1 cup canned pumpkin
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground allspice
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Whipped cream
Directions
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1.
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.
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2.
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.
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3.
Pour into crust. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes.
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4.
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.
Nutrition Facts
1 piece: 245 calories, 14g fat (8g saturated fat), 87mg cholesterol, 184mg sodium, 28g carbohydrate (20g sugars, 1g fiber), 4g protein.
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