Ingredients:
Crust:
1 1/2 cups crushed graham crackers
1 Tbsp sugar
5 Tbsp butter (melted)
Filling:
24 oz cream cheese (softened)
1 cup canned pumpkin
1 cup sugar
3 eggs
1 Tsp vanilla
1/2 Tsp cinnamon
1/2 Tsp clove
1/4 Tsp nutmeg
1/4 Tsp allspice
Topping:
Whipping cream to taste
Sugar to taste (optional)
- Preheat oven to 350°
- Mix sugar & crackers in a bowl; add melted butter; press mixture along bottom and 1 1/2" up the sides of a 9" springform pan
- In a large bowl, combine cream cheese, sugar, and vanilla; mix until very smooth; add pumpkin and spices; mix until smooth; finish by adding the eggs one at a time, mixing very well between egg
- Pour filling into crust and set cheesecake in middle of oven; cook for 60 to 70 minutes (until filling is set)
- Remove cheesecake and let cool on counter until room temprature; transfer to fridge until ready to serve
- Immediately prior to serving, whip the cream (with sugar if using) and apply evenly to top of cake
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