Pumpkin Cheesecake from Maere
Graham cracker crust
(homemade or store bought)
Whipped cream
(topping)
Filling:
3 8 oz packages cream
cheese-softened
1 C sugar
1 tsp vanilla
1 C canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
In large mixing bowl,
combine the cream cheese, sugar, and vanilla. Mix with electric mixer until
smooth.
Add the pumpkin, eggs,
cinnamon, nutmeg, and allspice and continue to beat until smooth and
creamy.
Pour filling into
crust. Fill a 9x13 pan with hot water reaching 1/3 to 1/2 way up pan. Placing
cheesecake into water bath helps prevent cracking.
Bake at 350 degrees for
60-70 min. Top will turn a bit darker. Remove when done and allow to cool. When
room temp put into fridge. When chilled cut into 8 equal pieces. Use dental
floss to make a clean cut. Top with whipped cream.
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