Autumn cheesecake (spiced pumpkin)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Graham cracker crumbs; --or- |
| ¾ | cup | Vanilla wafer crumbs |
| ½ | cup | Walnuts; ground |
| 6 | tablespoons | Melted butter |
| 2 | pounds | Cream cheese; softened |
| 1½ | cup | Sugar |
| ⅓ | cup | Flour |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Nutmeg |
| ½ | teaspoon | Ground cloves |
| ¼ | teaspoon | Ground allspice |
| 6 | larges | Eggs |
| 1½ | cup | Pumpkin puree; (14 1/2 oz.) |
| Whipped cream | ||
Directions
Prepare 9" springform pan (butter sides and bottom). Combine graham or vanilla wafer crumbs, walnuts, melted butter and press up sides and on bottom of pan. Chill. In large bowl, beat cream cheese until light. Gradually add sugar, flour and spices. Beat in eggs, 1 at a time, blending well. Add pumpkin puree and blend well. Pour batter into chilled pan and bake in center of oven at 325 F for 90 minutes.
Turn off heat and let cake stand for 30 min. with door open. Cool on rack and then chill for 2 hours for about 2 hours.
Serve with whipped cream.