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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from Recipes from Vicksburg and Beyond , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Preheat the oven to 350 degrees F.
Make the crust by combining the graham
cracker crumbs with the melted butter and 1
tablespoon sugar in a medium bowl. Stir well
enough to coat all of the crumbs with the butter,
but not so much as to turn the mixture into paste.
Keep it crumbly.
Press the crumbs onto the bottom and about
two-thirds of the way up the sides of the
springform pan. You don't want the crust to form
all of the way up the back of each slice of
cheesecake. Bake the crust for 5 minutes, then set
it aside until you are ready to fill it.
In a large mixing bowl combine the cream
cheese, 1 cup sugar, and vanilla. Mix with an
electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg,
and allspice and continue to beat until smooth and
Pour the filling into the pan. Bake for 60 to 70
minutes. The top will turn a bit darker at this
point. Remove from the oven and allow the
cheesecake to cool.
When the cheesecake has come to room
temperature, put it into the refrigerator. When the
cheesecake has chilled, remove the pan sides and
cut the cake into 8 equal pieces. Serve with a
generous portion of whipped cream on top




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