Just a simple and easy but decadent cheesecake recipe.
Pumpkin Spice Cheesecake
- 1 1/2 cups graham wafers (10-12) crushed
- 6 tbsp. butter melted
- 1 1/2 tbsp. granulated sugar
- 24 oz. cream cheese room temperature preferably
- 1 cup granulated sugar
- 1 tsp. vanilla
- 1 1/4 cups canned pumpkin
- 3 large eggs
- 1/2 tsp. cinnamon
- 1/4 tsp. allspice
- 1/4 tsp. nutmeg
In a medium sized bowl blend the graham crackers with the melted butter and sugar until well mixed. Preheat oven to 350° F.
Pour the graham cracker mixture into a well greased 9 inch spring form pan. Press the mixture evenly across the bottom of the pan and about 1 inch up around the side.
Place the cream cheese, sugar, and vanilla in a large mixing bowl. Blend together with an electric mixer until smooth.
Add in the pumpkin, eggs, cinnamon, allspice, and nutmeg. Mix until well blended.
Now pour that mixture into the spring form pan. Place in the middle of the oven and bake for 1 hour. It will be slightly browned when it's done.
Remove the cheesecake from the oven and allow to cool at room temperature for at least 2 hours before refrigerating.
Serve this up with a little whipped cream on top and there you have it. (as if we needed more sugar, right?)
Did you know: It is believed cheesecakes were served to athletes competing in the first Olympic games in 776 B.C. to give them energy. I know I feel a lot more energetic after a couple of slices of cheesecake.
(recipe adapted from 101cookingfortwo.com)