Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe Crust:

1 cup graham cracker crumbs

4 tablespoons melted butter

1 tablespoon granulated sugar

Combine crust ingredients and press into bottom of a 9 inch spring form pan. Set aside.

Filling:

3 (8 ounce) packages cream cheese, softened

1 cup granulated sugar

1 (16 ounce) can pumpkin

2 eggs at room temperature

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

Preheat oven to 350 degrees. With electric mixer on medium speed, combine the cream cheese and sugar until well blended.Add the pumpkin, spices and salt and blend well. Add the eggs, one at a time, blending well after each.

Pour into crust and bake at 350 degrees for 50 minutes or until almost set. A couple of minutes before the cake is finished baking, prepare the topping.

Topping:

2 cups sour cream

2 tablespoons sugar

1 teaspoon vanilla extract

Whole or crushed nuts of choice, optional

Stir together the sour cream, sugar and vanilla. Spread over the baked cheesecake and return to the oven for 5 minutes. Remove from the oven and loosen side of cake from the pan with a sharp knife but don't remove the rim. Cool to room temperature and then refrigerate for at least 4 hours. Remove rim of pan and garnish with nuts if desired before serving.

Serves 16.

Pumpkin Cheesecake Recipe-->Baked Cheesecake Recipes