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“Simple and tasty dessert. A year round favorite in my house!”
READY IN:
1hr 10mins
SERVES:
6-8
YIELD:
1 Pie
UNITS:
US

Ingredients Nutrition

Directions

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

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