Pumpkin Cheesecake Recipe
Ingredients:
Crumb crust:
3/4 c. graham cracker crumbs
3 T. melted butter
1 tsp. cinnamon
2 T. packed brown sugar
3 T. chopped nuts.
Preheat oven to 350 degrees F. Mix all crust ingredients. Press
into the bottom and a few inches up the sides of a 9″ Spring-form
pan. Tightly wrap outside of pan with heavy-duty foil to prevent
leakage when baking in water bath later. Bake crust 10 minutes.
Cool completely in pan on wire rack.
Pumpkin Filling:
2 packages (8 oz each) cream cheese, softened
1 1/4 c. sugar
1 can (16 oz) solid-pack pumpkin
3/4 c. sour cream
2 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. salt
4 large eggs
Directions:
In large bowl, with mixer at medium speed, beat cream cheese until
smooth; slowly beat in sugar until blended, about 1 minute, scraping
bowl often with rubber spatula. With mixer at low speed, beat in
pumpkin, sour cream, vanilla, cinnamon, allspice, and salt. Add
eggs, 1 at a time, beating just until blended after each addition.
Pour pumpkin mixture into crust and place in large roasting pan.
Place pan on oven rack. Carefully pour enough boiling water into
pan to come 1 inch up side of Spring-form pan. Bake cheesecake 1
hour 10 minutes or until center barely jiggles.
