Pumpkin Cheesecake
Source of Recipe
Country Life
List of Ingredients
Crust:
1-1/2 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup unsalted butter, melted
Cheesecake:
1-3/4 pounds cream cheese, softened
1 cup sugar
3 extra large eggs
1 cup canned solid pack pumpkin
2 teaspoons pumpkin pie spice
Sweetened whipped cream (optional)
Recipe
For the crust:
In a 9-inch springform pan, combine graham cracker crumbs and sugar.
Add the melted butter; mix well with a fork. Press crumbs firmly over
the bottom of the pan.
For the cheesecake:
Heat oven to 425 degrees. Beat cream cheese in a large bowl with
electric mixer until light and fluffy. Gradually beat in sugar; blend
well, scraping down sides of bowl once. Beat in eggs, one at a time,
scraping sides of bowl as needed. Beat in pumpkin and pumpkin pie
spice until well blended. Pour mixture over crumbs in pan. Place in
oven and bake 10 minutes. Reduce oven temperature to 325 degrees;
continue to bake 50 to 60 minutes or until center is almost set.
(Center will set completely upon cooling.) Transfer to a wire cooling
rack; immediately loosen cake from rim of pan with metal spatula. Let
stand until cool. Cover; chill at least 8 hours or overnight. Serve
with whipped cream, if desired.
Makes 10 to 12 servings.
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