Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 Pies, 6-8 serving(s)
Ingredients: 1 cup graham cracker crumbs; 1/2 teaspoon cinnamon; 4 tablespoons melted butter; 1 tablespoon firmly packed brown sugar; 2 (8 ounce) packages cream cheese; 2/3 cup brown sugar; 1 (15 ounce) can pumpkin puree; 1 teaspoon pure vanilla extract; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 2 eggs; 1/4 teaspoon salt

Submitted by Chef #1186948

"This is a simple recipe that doesnt take alot of time or effort to make. It doesnt contain nuts and does not have a sour cream topping either. A favorite in my house year round!"

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Ready In:: 1hr 10mins
Ingredients:: 13
Yields:: 1 Pies
Serves:: 6-8

ingredients

Ingredients
Crust
1 cup graham cracker crumbs
¹⁄₂ teaspoon cinnamon
4 tablespoons melted butter
1 tablespoon firmly packed brown sugar
Filling
2 (8 ounce) packages cream cheese
²⁄₃ cup brown sugar
1 (15 ounce) can pumpkin puree
1 teaspoon pure vanilla extract
³⁄₄ teaspoon ground cinnamon
¹⁄₄ teaspoon ground nutmeg
¹⁄₄ teaspoon ground ginger
2 eggs
¹⁄₄ teaspoon salt

directions

Directions:.
Preheat oven to 350°F Combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of an 8" springform pan. Bake for 5 minutes.
Beat cream cheese in a large mixing bowl until fluffy. Gradually add brown sugar, the pumpkin, the vanilla, and the spices.
Add the eggs, one at a time, beating well after adding each one.
Add the salt, beating until creamy, then pour the mixture evenly into the prepared crust.
Bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly.
Transfer cheesecake to a wire rack and cool 10 minutes. Run a sharp knife around the edges of the pan sides to loosen cheesecake.
Cool completely, cover and refrigerate overnight.