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Ingredients (view qty in metric system instead) Crust: 1 1/2 cups graham cracker crumbs 5 tbsp. melted butter 1 tbsp. sugar Filling: 24 ounces cream cheese, softened 1 cup sugar 1 tsp. vanilla extract 1 cup canned pumpkin puree 3 large eggs 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/4 tsp. ground allspice whipped cream Directions For Crust: Preheat oven to 350 degrees. Mix together graham crumbs, butter and sugar until moistened and crumbly. Press into the bottom and 2/3 of the way up sides of an 8 inch springform pan. Bake 5 minutes. Refrigerate while preparing filling. For Filling: Beat together cream cheese, sugar and vanilla until smooth. Add pumpkin, eggs, cinnamon, nutmeg and allspice. Beat until smooth and creamy. Pour over prepared crust. Bake 60 to 70 minutes until set. Cool on a rack to room temperature. Refrigerate at least 8 hours or overnight. Remove pan sides and cut into slices. Serve with whipped cream. Serves 8 to 12. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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