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“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!”
1hr 10mins
1 Pies

Ingredients Nutrition


  1. Directions:.
  2. 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.
  3. Beat cream cheese in a large mixing bowl until fluffy. Gradually add brown sugar, the pumpkin, the vanilla, and the spices.
  4. Add the eggs, one at a time, beating well after adding each one.
  5. Add the salt, beating until creamy, then pour the mixture evenly into the prepared crust.
  6. Bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly.
  7. Transfer cheesecake to a wire rack and cool 10 minutes. Run a sharp knife around the edges of the pan sides to loosen cheesecake.
  8. Cool completely, cover and refrigerate overnight.

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