Layered Pumpkin Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust
2 cups Graham cracker crumbs (or crush enough Graham crackers)
1/4 cup butter, melted
Filling
4 8oz. packages cream cheese, softened
11/2 cups sugar
4 eggs
1 cup canned pumpkin ( not pumpkin pie mix)
11/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
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Directions: |
Directions:Heat oven to 300º
Grease 9" springform pan with shortening or cooking spray.
Wrap foil around the bottom to catch drips.
In small bowl mix graham cracker crumbs and butter (seems dry but it works).
Press crumb mixture into bottom and 1' up the sides of pan.
Bake 8-10 minutes to set, let cool 5 minutes.
In a large bowl beat cream cheese with electric mixer on med. speed just until smooth and creamy (do not overbeat). On low speed gradually beat in sugar. On low speed add eggs one at a time just until blended. Spoon 3 cups of this cream cheese mixture over crumb crust and spread evenly.
Stir pumpkin and all spices into remaining cream cheese mixture, mix with wire whisk until smooth. Spoon gently over cream cheese mixture in pan.
Bake for1 hour and 25 to 30 minutes until edges are set but center still jiggles slightly when moved.
Turn off oven, open door at least 4in... Leave cheesecake in oven 30 minutes longer.
Remove from oven, without releasing side of pan run knife around the edge to loosen cheesecake. Let cool in pan for 30 minutes. Cover loosely and refrigerate for 6 hours but no longer than 24. Run knife around edges one more time and carefully remove side of pan. |
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