Pumpkin cheesecake

Pumpkin cheesecake

Ingredients/Components

• graham cracker crumbs - 1/4 c
• sugar
• salt - 1/4 tsp
• flour - 1/4 c
• large eggs - 5 item
• pumpkin spice - 1 tsp
• 8 oz - 4 pkg
• pumpkin or squash - 1 can

How to make pumpkin cheesecake:

Butter sides and bottom of 9-inch spring-form pan. Sprinkle with crumbs; shake to coat. Beat cream cheese until fluffy. Gradually add sugar. Add eggs, one at a time, beating well. Beat in remaining ingredients and pour into pan. Bake 1 1/2 hours at 325°, until firm around edges and soft in center. Turn off oven. Open door and let cake cool 30 minutes in oven. Cool completely on wire rack. Top of cake will crack when cooling.

Recipe categories: Cheesecake, Desserts, Eggs/dairy.