Sunday, November 2, 2014

Pumpkin Cheesecake

"This cheesecake would be a delicious alternative to pumpkin pie this Thanksgiving!"

2 cups gingersnap crumbs
3 Tablespoons butter, melted

Combine crumbs and butter. Press onto the bottom and about one inch up the sides of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from oven and top with filling.

2-(8 ounce) packages of cream cheese, softened
3/4 cup sugar
3 eggs
1 cup canned pumpkin
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Increase oven temperature to 350 degrees.  With an electric mixer on medium speed mix cream cheese and sugar until well blended. Add eggs, one at a time, mixing well after each one. Add canned pumpkin, vanilla and pumpkin pie spice. Mix well. Pour over crust. Bake at 350 degrees for 50-55 minutes.  Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan. When ready to serve, remove rim of pan and slice. Top with whipped cream.  ENJOY!!!

Visit my MooseCreek Cheesecakes page for more delicious cheesecake recipes.  

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