Pumpkin Cheesecake
By Yankee Magazine|Jun 23 2004|
Yield:
8 servings
Ingredients
Crust:
3/4 cup Graham wafer crumbs
3 tablespoon melted butter or margarine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Filling:
1 cup cream cheese (1/2 lb or 250g
1/4 cup Sugar
1 egg
2/3 cup pumpkin, cooked or canned
3/4 teaspoon cinnamon
1/4 teaspoon cloves
Garnish:
Whipped cream or topping
Instructions
In a small bowl, combine graham wafers, spices, and melted butter. Mix together and press into 8×8″ pan lined with foil.
Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin.
Pour mixture into prepared pan and bake at 325 degrees F about 40 min or until filling is just set. Cool on a wire rack for one hour, then refrigerate until serving time. Garnish with whipped cream or topping just before serving. Serve like a pie or in smaller squares.
