Ingredients
· 1 1/2 cups graham cracker crumbs (or ginger snap crumbs)
5 tablespoons butter, melted
· 1 cup sugar, plus 1 tablespoon
· 3 (8 ounce) packages cream cheese (you can use lowfat, no one will know)
· 1 teaspoon vanilla
· 1 cup canned pumpkin
· 3 eggs
· 1/2 teaspoon cinnamon
· 1/4 teaspoon nutmeg
· 1/4 teaspoon allspice
· whipped cream for serving
Directions
Preheat oven to 350 degrees F.2. 2
Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.3. 3
Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.4. 4 6
Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
You don't want the crust to form all of the way up the back of each slice of cheesecake.8. 8
Bake the crust for 5 minutes, then set aside until you are ready to fill it. (Do day ahead and refridgerate if you can)9. 9
In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla. Mix well.
Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue mixing well.
Pour the filling into the pan.
Bake for 60-70 minutes. (Top may crack, that's OK.).
Remove from the oven and allow the cheesecake to cool.
Bring to room temperature and then refrigerate at least 2 hours before cutting or serving.
Serve with a generous portion of whipped cream on top.

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