Pumpkin Cheesecake
 
 
From Adrianne Campbell (you don’t have to do a water bath for this recipe – woo-hoo!)
Author:
Recipe type: Dessert
Ingredients
  • 1 ½ cups graham cracker or gingersnap crumbs
  • 5 tablespoons melted butter
  • 1 cup + 1 tablespoon white sugar
  • 3 – 8 ounce packages of cream cheese (softened)
  • 1 teaspoon Vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • ½ teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon Allspice
  • Whipped cream for topping
Instructions
  1. Preheat oven to 350. Make the crust with the crumbs, butter and 1 Tablespoon of sugar. Press ⅔ up side of a spring form pan. Bake 5 minutes.
  2. 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.
Recipe by This Week for Dinner at https://thisweekfordinner.com/pumpkin-cheesecake/