Pumpkin Cheesecake

Serves: 11
Total Calories: 396


3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons melted butter
1 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
4 large eggs
3/4 cup canned solid-pack pumpkin
2 teaspoons ground cannèlla, or 1 teaspoon ground cinnamon
1 tablespoon Mexican vanilla extract
whipped cream for garnish


Preheat the oven to 350°. Combine the cracker crumbs, sugar, and butter thoroughly. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator for 15 minutes.

In a mixer with a paddle attachment, whip the cream cheese and sugar until light and fluffy. Add the eggs and the pumpkin, and continue beating until the mixture is smooth. Add the cannèlla and vanilla and incorporate thoroughly. Pour the cream cheese mixture into the prepared Crust and bake for approximately one hour, or until the cheesecake is set all the way through. Turn off the oven and let the cake sit for 15 minutes. Remove the cake from the oven and chill. Top with whipped cream.

Nutritional Facts:

Serves: 11
Total Calories: 396
Calories from Fat: 232

This Pumpkin Cheesecake recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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