Pumpkin Pie Cheesecake

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Crust:
2 cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons granulated sugar

Filling:
2 packages  (8 ounces each)  cream cheese, softened
3/4 cup firmly packed light brown sugar
3 eggs
1 can  (15 ounces)  pumpkin
1 tablespoon flour
2 teaspoons Vanilla Extract
1 1/2 teaspoons Pumpkin Pie Spice
Whipped Cream (optional)

1.  Preheat oven to 350°F..  For the Crust, mix all ingredient in medium bowl.  Press evenly into bottom of 9-inch springform pan; set aside.

2.  For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy.  Add eggs, one at a time, beating on low speed after each addition just until blended.  Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth.  Pour into crust.

3.  Bake 50 minutes or until top is lightly browned and center is almost set.  Turn off oven; let cheesecake stand in oven 1 hour.  Remove from oven.  Run small knife or metal spatula around rim of pan to loosen cheesecake.  Cool in pan on wire rack.  Refrigerate 4 hour or overnight.  Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired.




Matriarchy

Member since Sep 2007

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