Creamy Pumpkin Cheesecake
From chefmeow 15 years ago
- 70 minutes to make
- Serves 12
CREAMY PUMPKIN CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Calderon Estate in Mesquite, Texas in 1998.
Ingredients
- 1-1/2 cups graham cracker crumbs shopping list
- 1 tablespoon granulated sugar shopping list
- 5 tablespoons butter melted shopping list
- 24 ounces cream cheese at room temperature shopping list
- 1 cup granulated sugar shopping list
- 1 teaspoon pure vanilla extract shopping list
- 3 eggs shopping list
- 1 cup cooked or canned pumpkin shopping list
- 1 teaspoon pumpkin pie spice shopping list
- whipped cream shopping list
How to make it
- Combine graham cracker crumbs, sugar and butter then press into bottom and 2 inches up the side of a spring form pan.
- Bake at 350 for 5 minutes.
- Beat cream cheese, sugar and vanilla until smooth then add eggs, pumpkin and spice and beat until just combined then pour into crust and bake at 350 for 1 hour.
- Cool on a wire rack for 10 minutes.
- Run a knife around the edge to loosen and cool 1 hour longer then refrigerate until completely cool.
- Remove sides of pan and serve garnished with whipped cream.
People Who Like This Dish 1
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