"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Pumpkin Cheesecake Recipe

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

Contributor:  
Contributor:  
Kelli Paulson
Added: Thursday, October 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. graham cracker crumbs (I use the ginger snap graham crackers)
5 T. butter melted
1 c. plus 1 T. sugar
3 - 8 oz. packages cream cheese, softened
1 tsp. vanilla
1 c. canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
whipped cream for topping

Directions:
Directions:
Preheat the oven to 350. Make the crust by combining the graham cracker crumbs with melted butter and 1 tablespoon of sugar in a medium bowl. Stir well enough to coat all the crumbs with butter, but keep it crumbly. Press the crumbs onto the bottom and about 2/3 of the way up the springform pan. Bake the crust for 5 minutes and set aside. In a large mixing bowl combine cream cheese, 1 c. sugar and vanilla. Mix with electric mixer until smooth. Add pumpkin, eggs, cinnamon, nutmeg, allspice and continue to beat until smooth and creamy. Pour the filling into the pan, and bake for 60 to 70 minutes. Remove from oven and let cool to room temperature and then refrigerate until serving. Top with whipped cream.

 

 

 

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