Ingredients Jump to Instructions ↓

  1. 1-1/2 cups graham cracker crumbs

  2. 1 tablespoon sugar

  3. 5 tablespoons butter, melted FILLING:

  4. 3 packages (8 ounces each ) cream cheese, softened

  5. 1 cup sugar

  6. 1 teaspoon vanilla extract

  7. 3 eggs

  8. 1 cup canned pumpkin

  9. 1/2 teaspoon ground cinnamon

  10. 1/4 teaspoon ground nutmeg

  11. 1/4 teaspoon ground allspice Whipped cream

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine cracker crumbs and sugar; stir in the butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack. In a bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, pumpkin and spices; beat just until combined. Pour into crust. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream. Yield: 12 servings.


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