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Print this Recipe    Pumpkin 28

Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
24 ounces cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Preheat the oven to 350 degrees F.

Make the crust by combining the graham cracker crumbs with the
melted butter and 1 tablespoon sugar in a medium bowl. Stir well
enough to coat all of the crumbs with the butter, but not so much
as to turn the mixture into paste. Keep it crumbly.

Press the crumbs onto the bottom and about two-thirds of the way
up the sides of a springform pan. You don't want the crust to form
all of the way up the back of each slice of cheesecake. Bake the
crust for 5 minutes, then set it aside until you are ready to fill
it.

In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth. Add the pumpkin,
eggs, cinnamon, nutmeg, and allspice and continue to beat until
smooth and creamy. Pour the filling into the pan.

Bake for 60 to 70 minutes. The top will turn a bit darker at this
point. Remove from the oven and allow the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides
and cut the cake into 8 equal pieces. Use dental floss to make a
clean cut. Serve with a generous portion of whipped cream on top.

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