2-8 ounces each of cream cheese (room temp soft)
3/4 firmly packed light brown sugar (I have used dark)
1 can puree pumpkin 15 ounces
1 tablespoon of flour
1 tablespoon vanilla
1 1/2 teaspoon of pumpkin pie spice
Beat cream cheese and brown sugar in a large bowl with mixer on medium until fluffy, add eggs, one at a time, beat after each egg is added beat until well blended, add pumpkin, flour, vanilla and pumpkin pie spice.Beat until light and fluffy. Pour into Crust
Crust or use frozen pie crust or any refrigerated crust.2 cups of Graham cracker crumbs
3 tablespoons of melted butter
2 1/2 tablespoons of granulated sugar
1/2 teaspoon of cinnamon
Mix all ingredients in medium bowl. Press evenly into bottom of 9-inch Springform pan.
Preheat oven to 350
Bake for 50 minutes until the top is golden and center is set. Turn off oven and keep cheesecake in oven for 1 hour. Remove from oven and run a small spatula or knife around the rim to loosen it from the rim of the Springform pan. Cool once cooled refrigerate 4 hours or more.
Copyright@ Maria A. Piccirillo
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