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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from It's about Thyme!, 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:  
For the crust:
1 1/4 c graham-cracker crumbs (10 crackers)
1/4 c sugar
4 T unsalted butter, melted

For the filling:
4- 8 oz packages of soft creamed cheese
1 1/4 c sugar
3 Tbls all-purpose flour
1 Cup canned pumpkin puree
2 tsp pumpkin-pie spice
1 Tbls vanilla extract
1/2 tsp salt & 4 large eggs, room temperature
Directions:
Directions:
1. Preheat oven to 350 with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

2.Make the crust: In a medium bowl mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.

3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour. Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.

4.Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees,Bake 45 minutes. Turn off oven, let cheesecake stay in oven 2 hours more.(without opening).

5.Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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