Harvest Pumpkin Cheesecake

READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl, combine cracker crumbs and sugar; stir in the butter.
  • Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
  • Bake at 350 degrees for 5 minutes.
  • Cool on a wire rack.
  • In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
  • Add eggs, pumpkin and spices; beat just until combined.
  • Pour into crust.
  • Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in a 350 degree oven and bake for 1 hour or until center is almost set.
  • Remove cheesecake from oven and water-filled pan and cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  • Refrigerate until completely cooled (center will fall).
  • Remove sides of pan just before serving.
  • Garnish with whipped cream.
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