Spiced Pumpkin Cheesecake

One of my all-time-favorites:

Here’s a favorite that’s worth the time:

Spiced Pumpkin Cheesecake:

38 ginger snap cookies, finely crushed

¼ cup finely chopped pecans

¼ cup butter, melted

4 packages (8oz. ea.) cream cheese, softened

1 cup sugar

1 can (15 oz.) pumpkin

1 Tbsp. pumpkin pie spice

1 tsp. vanilla

4 eggs

Cool Whip whipped topping

½ tsp. ground nutmeg

Heat oven to 325 degrees F.

Mix crumbs, nuts and butter; then press onto bottom and 1 inch up side of 9-inch springform pan.

Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla. Mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour into crust.

Bake between 1 hour 20 minutes to 1 hour 30 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours. Serve with tablespoon of Cool Whip and dusted with nutmeg.

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1 comment:

  1. I love 'The Great Pumpkin'! It's a tradition. I've been watching it every year since...well...let's not go there. ;~)