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Serves 10-12

Crust:
1-1/2 cups graham cracker crumbs
1 tablespoon or so of sugar
1/2 to 1 teaspoon cinnamon
5 tablespoons melted butter

Mix until crumbly, not pasty. Pat into 9” springform pan going up the sides a bit. Set aside while making filling:

Filling:
1 pound cream cheese, room temperature
1 cup sour cream
1-1/4 cups sugar
1 teaspoon vanilla
3 tablespoons brown sugar
1 can, approx. 15 oz, pumpkin puree
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
4 eggs, lightly beaten

Preheat oven to 350. Beat cream cheese, sour cream, sugar and vanilla until smooth. Add pumpkin and spices and blend. Add eggs and blend until mixed. Pour into pan. Bake 40-45 minutes until center is almost set but still wobbly. Turn oven off but leave cheesecake in with oven door shut for 30 minutes more. This will finish the baking process and prevent a lot of “cracking” on top. Refrigerate several hours or up to 2 days to complete firming up of cheesecake. Garnish with whipped cream and nuts if you like.
 
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