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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups graham cracker crumbs
5 Tbsp melted butter
1 cup and 1 Tbsp sugar
3 (8oz) cream cheese
1 tsp vanilla
1 can pumpkin pie filling
3 eggs
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp all spice
whipped cream
Directions:
Directions:
Crust – combine graham cracker crumbs with melted butter and 1 Tbsp sugar in medium bowl. Stir well enough to coat crumbs with the butter. Press the crumbs onto the bottom and about 2/3 up the sides of the springfoam pan. Bake crust for 5 minutes – set aside.
Filling – In large mixing bowl, combine cream cheese, 1 cup sugar and vanilla. Mix until smooth. Add pumpkin, eggs, cinnamon, nutmeg and all spice. Continue to beat until smooth and creamy.
Pour the filling into the pan. Bake at 350 degrees for 60-70 minutes. The top will turn a bit darker. Remove from oven and allow to cool. When the cheesecake has come to room temperature, refrigerate. Ready to eat when chilled. Top with whipped cream.

 

 

 

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