Wishing you the happiness of good friends, the joy of a happy family, and the wonder of the holiday season. Here is a yummy recipe for the holidays.
pumpkin cheesecake recipe
by Todd Wilbur
READY IN: 1hr 44mins SERVES: 8
- 1 1⁄2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 1 cup sugar, plus
- 1 tablespoon sugar
- 3 (8 ounce) packages cream cheese
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon allspice
- whipped cream
- Preheat oven to 350 degrees F.
- Make the crust by combining the graham cracker crumbs with the melted butter and 1 sugar in a medium bowl.
- Stir well enough to coat all the crumbs with the butter, but not so much as to turn the mixture into paste.
- Keep it crumbly.
- Put foil partway up the outside part of an 8-inch springform pan.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
- You don’t want the crust to form all of the way up the back of each slice of cheesecake.
- Bake the crust for 5 minutes, then set aside until you are ready to fill it.
- In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
- Mix with an electric mixer until smooth.
- Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue beating until smooth and creamy.
- Pour the filling into the pan.
- Bake for 60-70 minutes.
- The top will turn a bit darker at this point.
- Remove from the oven and allow the cheesecake to cool.
- When the cheesecake has come to room temperature, put it into the refrigerator.
- When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
- Serve with a generous portion of whipped cream on top.
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