Pumpkin Cheesecake

Preparation time: 10 mins.
Cooking time: 40 mins. plus chilling

Difficulty:
Serves: 8

Dietary guidance: v 

Tags: philly · dessert · thanksgiving · autumn · hallowe'en · philiadelphia ·

Ingredients

Graham Cracker Crust:
1 2/3 c. graham crackers, ground
1/4 c. white sugar
1/4 c. plus 2 Tbsp. butter or margarine

Cheesecake:
2 packages (8 oz. each) Philiadelphia cream cheese, softened
1/2 c. pumpkin (canned or homemade pureé)
1/2 c. white sugar
1/2 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
2 eggs
whipped cream (topping)

Method

Crust:
Melt the butter or margarine. Combine all ingredients, mixing well. Press mixture evenly and firmly over bottom and sides of pie plate.

Cheesecake:
Preheat oven to 350°F (177°C). Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with an electric mixer on medium speed until well blended. Add eggs; beat just until blended. Pour into graham cracker crust-lined pie plate.

Bake for 40 mins. or until center is almost set. Cool. Refridgerate for 3 hours or overnight. Top with whipped cream just before serving. Store leftovers in the fridge.