Pumpkin Cheesecake
Another one of Mom's.
Open in Cookpad AppSteps
- 1
Preheat oven to 350°F. grease 9-inch springform pan with margarine. in small bowl, mix cracker crumbs, granulated sugar and melted butter. press crumb mixture in bottom of pan.
- 2
Bake 8 -10 minutes. Cool 5 minutes at room temperature. Refrigerate 5 minutes or until completely cooled.
- 3
Meanwhile, in another small bowl mix flour, pumpkin pie spice and pumpkin and set aside. In large bowl, mix cream cheese with electric mixer on medium speed until smooth and creamy; beat in brown sugar and 2/3 cup granulated sugar until smooth. on low speed beat in one egg at a time just until blended. Beat in pumpkin mixture until smooth.
- 4
Pour filling over crust. Bake 1 hour 25 minutes to 1 hour 25 minutes or until set but center of cheesecake jiggles slightly when moved. Turn oven off, open oven door at least four inches. Let cheesecake remain in oven 30 minutes, run knife around edge of pan to loosen cheesecake and let cool in pan in oven 30 minutes. Refrigerate overnight before serving
- 5
To serve run knife of pan to loosen cheesecake. Carefully remove side of pan before serving. Store covered in refrigerator.
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