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Pumpkin cheesecake

SERVINGS
10 servings
RATE THIS RECIPE
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SERVINGS
10 servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 cup vanilla wafers, crumbled
  • 1/4 cup butter, melted
  • 1/3 cup butter
  • 1/3 cup sugar
  • 1 cup egg
  • 1 1/4 cup flour
  • 2 cup (8 oz.) packages philadelphia cream cheese
  • 3/4 cup sugar
  • 1 cup (16 ouce) can pumpkin libbys
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 teaspoon eggs
  • Preparation

    Baking Directions:

    Combine crumbs and butter; press onto bottom and sides of 9-inch spring-form pan.

    Bake at 400 degrees for 5 minutes.

    Reduce oven temperature to 350 degrees.

    Combine softened cream cheese and 3/4 cup sugar, mixing at medium speed of electric mixer until blended well.

    Blend pumpkin, spices and salt.

    Mix well.

    Add the 2 eggs, one at a time, mixing well after each addition.

    Pour mixture into pastry-lined pan; smooth surface of filling to edge of crust.

    Bake at 350 degrees for 50 minutes.

    Loosen cake from rim of pan; cool before removing rim.

    Chill.

    Garnish with whipped cream if desired (just before serving).