Serves:
Serves 10-12 people.
Crust
2 cups graham cracker crumbs
1 tablespoon of sugar
1 teaspoon cinnamon
5 tablespoons melted butter
1. Mix until crumbly, not pasty. Pat into 9″ springform pan forming
the crust along the bottom and up the sides. Set aside.
Filling
1 pound cream cheese, room temperature
1 cup sour cream
1-1/4 cups sugar
1 teaspoon vanilla
3 tablespoons brown sugar
1 (15 oz) can pumpkin puree
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
4 eggs, lightly beaten
1. Preheat oven to 350.
2. In a mixer – beat cream cheese, sour cream, sugar and vanilla until smooth. Add pumpkin and spices and
blend. Add eggs and blend again until mixed. Pour into pan over the crust.
3. Bake 40-45 minutes.
4. Turn oven off and leave the cheesecake in the oven for an additional 30 minutes.
5. Remove form oven. Refrigerate several hours until cheesecake cools and firms.
6. Garnish with whipped cream and nuts (optional).
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