Pumpkin Cheesecake

This is a simple recipe that doesnt take alot of time or effort to make. It doesnt contain nuts and does not have a sour cream topping either. A favorite in my house year round!

• Ready In: 1 hr 10 mins
• Serves: 6-8
• Yields: 1 Pies

Ingredients

• Ingredients

• Crust

• 1  cup graham cracker crumbs
• 1⁄2 teaspoon cinnamon
• 4  tablespoons  melted butter
• 1  tablespoon  firmly packed brown sugar

• Filling

• 2 (8 ounce) packages cream cheese
• 2⁄3 cup brown sugar
• 1 (15 ounce) can pumpkin puree
• 1  teaspoon pure vanilla extract
• 3⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground ginger
• 2  eggs
• 1⁄4 teaspoon salt

Directions

1. Directions:.
2. Preheat oven to 350°F Combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of an 8" springform pan. Bake for 5 minutes.
3. Beat cream cheese in a large mixing bowl until fluffy. Gradually add brown sugar, the pumpkin, the vanilla, and the spices.
4. Add the eggs, one at a time, beating well after adding each one.
5. Add the salt, beating until creamy, then pour the mixture evenly into the prepared crust.
6. Bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly.
7. Transfer cheesecake to a wire rack and cool 10 minutes. Run a sharp knife around the edges of the pan sides to loosen cheesecake.
8. Cool completely, cover and refrigerate overnight.