Pumpkin Cheesecake Recipe

Ingredients:

For the Crust:
1-1/2 tsp of cinnamon (ground)
1/3 c of butter; melted
2 c of crackers (Graham, vanilla, gingersnap); crushed

For the Filling:
1-1/2 c of sugar (white)
1/4 c of sugar (brown)
8 ozs of cream cheese
2 tsps of cinnamon (ground)
3 Tbsps of flour; sifted
1-1/4 tsps of ginger (ground)
1/4 tsps of cloves (ground)
15 ozs of pumpkin (canned or freshly cooked)
1 Tbsp of vanilla extract
4 pcs of eggs

Instructions:

Preheat the oven at 325 degrees F. Prepare a 9-inch (springform) pan.

Mix cinnamon with the crackers in a bowl. Add the butter; mix thoroughly. Transfer onto the pan and press firmly on the base and the pan sides. Bake at about six mins till set. Set crust aside.

Combine sugars and cream cheese in a bowl; stir till it becomes smooth then add spices then sifted flour. Mix thoroughly until lumps disappear.

Add in eggs, beat them individually then stir in vanilla and pumpkin.

Pour the filling onto the crust. Bake inside the oven for an hour and a half. Allow pie to be cooled completely; cover then place inside the refrigerator overnight.

>> Pumpkin Cheesecake Recipe