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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, 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:  
Crust:
3/4 c.graham cracker crumbs
3 T. butter, melted
1 tsp. cinnamon
2 T. brown sugar, firmly packed
3 T. pecans, finely chopped (optional)


Filling:
4 (8 oz.) pkgs. cream cheese, softened
1/4 c. brown sugar, firmly packed
3 eggs
2 T. flour
1 (30 oz.) can pumpkin pie mix
1/4 c. chopped pecans
Maple syrup
Directions:
Directions:
Preheat oven to 325ºF. Grease a 9-inch spring-form pan. Prepare crust first - Combine graham cracker crumbs, butter, cinnamon, brown sugar and nuts. Press mixture into the bottom and partially up sides of prepared pan.

Prepare filling - In a large bowl, beat cream cheese until fluffy, about 2 minutes at medium speed. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour and pumpkin pie mix, blend well. Stir in nuts. Pour into crust- lined pan. Bake at 325ºF for 1 hour and 45 minutes, or until center feels firm when touched. Cool in pan on wire rack. Carefully run a sharp knife around edges to loosen sides so cake will not crack on top. Bush top with maple syrup. Chill completely. Remove sides of spring-form pan. When ready to serve, garnish with whipped cream and chopped pecans, if desired.

 

 

 

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