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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Frohlich
Added: Wednesday, February 14, 2007


1 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
tsp cinnamon
tsp nutmeg
tsp all spice
whipped cream

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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