Delicious Pumpkin Cheesecake
Instructions:
- Crust
- 2 cups graham cracker crumbs
- 1 tablespoon of sugar
- 1 teaspoon cinnamon
- 5 tablespoons melted butter
- Filling
- 1 pound cream cheese, room temperature
- 1 cup sour cream
- 1-1/4 cups sugar
- 1 teaspoon vanilla
- 3 tablespoons brown sugar
- 1 (15 oz) can pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 4 eggs, lightly beaten
- Crust
- Mix until crumbly, not pasty.
- Pat into 9\" springform pan forming the crust along the bottom and up the sides. Set aside.
- Preheat oven to 350.
- In a mixer - beat cream cheese, sour cream, sugar and vanilla until smooth. Add pumpkin and spices and blend. Add eggs and blend again until mixed. Pour into pan over the crust.
- Bake 40-45 minutes.
- Turn oven off and leave the cheesecake in the oven for an additional 30 minutes.
- Remove form oven. Refrigerate several hours until cheesecake cools and firms.
- Garnish with whipped cream and nuts (optional).