Yummy Pumpkin Cheesecake
Pumpkin Cheesecake recipe
Yield
12 servingsPrep
20 minCook
40 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| ¾ | cup |
graham wafer crumbs
|
* |
| 3 | tablespoons |
butter
or margarine |
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| Filling | |||
| 1 | cup |
cream cheese
|
|
| ¼ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| ⅔ | cup |
pumpkin
cooked or canned |
|
| ¾ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 177 | ml |
graham wafer crumbs
|
* |
| 45 | ml |
butter
or margarine |
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| Filling | |||
| 237 | ml |
cream cheese
|
|
| 59 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 158 | ml |
pumpkin
cooked or canned |
|
| 3.8 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves
|
|
Directions
In a small bowl, combine graham wafers, spices and melted butter.
Mix together and press into 8x8 inch pan lined with tinfoil.
Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy.
Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture.
Beat in pumpkin.
Pour mixture into prepared pan and bake at 325℉ (160℃) about 40 min or until filling is just set.
Cool on a wire rack for one hour, then refrigerate until serving time.
