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PUMPKIN CHEESECAKE
Pumpkin Cheesecake
Tip: When you go to place your cheesecake in the oven, put a cooling rack in a shallow pa..
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INGREDIENTS
- Crust:
- 1 1/2 cups graham cracker crumbs (gingersnaps will also work)
- 1/3 cup sugar
- 1/3 cup melted butter
- Filling:
- 2 - 8oz pkg cream cheese (room temperature)
- 1 1/4 cup sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 4 eggs (room temperature)
- 1 1/4 cups pumpkin
DIRECTIONS
Crust: Preheat Oven 350'
Mix all ingredients together. Press into the bottom and sides of an 9" springform cake pan. Bake for 7-8 minutes. Set aside to cool.
Filling:Preheat Oven 325'
Mix cream cheese, sugar, spice and salt until smooth. Add one egg at a time, being careful not to over beat. Beat in pumpkin.
Pour into cooled springform pan. Bake 1 to 1 1/2 hours, until done (inserted knife comes out clean)
Its best if you let the cheesecake set in your refrigerator at least over night otherwise it will just taste like pumpkin pie. You want that full cheesecake experience.
Tip: When you go to place your cheesecake in the oven, put a cooling rack in a shallow pan (such as a cookie sheet). Put the cheesecake on the rack and pour 2 cups of water in the shallow pan. Make sure the water doesnt touch the bottom of your springform pan. Adding this water will help prevent the cheesecake top from cracking.
RECIPE BACKSTORY
Tip: When you go to place your cheesecake in the oven, put a cooling rack in a shallow pan (such as a cookie sheet). Put the cheesecake on the rack and pour 2 cups of water in the shallow pan. Make sure the water doesnt touch the bottom of your springform pan. Adding this water will help prevent the cheesecake top from cracking.
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