Pumpkin Cheesecake
Pumpkin Cheesecake is an moderately easy dinner. Made with 1/4 c. graham cracker crumbs, 4 (8 oz. each) pkg. cream cheese, softened, 1 1/2 c. sugar, 5 large eggs and 1/4 c. all-purpose flour, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Butter bottom and sides of 9-inch spring-form pan generously. Sprinkle with cracker crumbs; shake pan to coat all sides.
Let excess crumbs remain on bottom.
Heat oven to 325Β°.
In large mixing bowl, beat cream cheese with mixer until fluffy.
Beat in sugar gradually.
Add eggs, one at a time, beating well after each addition.
Beat in flour, salt, pumpkin and spice.
Pour into prepared pan.
Bake 1 hour and 30 minutes or until firm around sides, but soft in center.
Turn off heat.
Open oven door a crack; let cake cool in oven 30 minutes.
(Top of cake will have cracked during baking.)
Remove cake from oven.
Cool completely on wire rack.
Remove sides of pan.
Chill.
Before serving, top center with whipped cream.
Makes 10 servings.
π· Perfect Pairings
Complete your meal with these
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