PUMPKIN CHEESECAKE
From Adrianne Campbell
(you don’t have to do a water bath for this recipe – woo-hoo!)
- 1 ½ cups graham cracker or gingersnap crumbs
- 5 T. melted butter
- 1 cup + 1 T. white sugar
- 3 – 8oz packages of cream cheese (softened)
- 1 tsp. Vanilla
- 1 cup canned pumpkin
- 3 eggs
- ½ tsp. Cinnamon
- ½ tsp. Nutmeg
- ½ tsp. Allspice
- Whipped cream for topping

Preheat oven to 350. Make the crust with the crumbs, butter and 1 Tablespoon of sugar. Press 2/3 up side of a spring form pan. Bake 5 minutes.

Combine cream cheese, 1 cup of sugar and vanilla. Mix until smooth. Add the pumpkin, eggs and spices until creamy. Pour over crust and bake 60-70 minutes. Cool cheesecake completely and refrigerate 4 hours. Serve each slice with whipped cream.