Ingredients

The following ingredients have 8 Servings
  • 1 3/4 cups graham cracker crumbs
  • 6 Tbsp. butter (melted)
  • 1 Tbsp. sugar
  • 3 8 oz. cream cheese (softened)
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • Whipped Cream
  • pecans (chopped for garnish)

Instruction

  • Preheat the oven to 350 degrees F.
  • Make the crust by combining the graham cracker crumbs with the melted butter and one tablespoon sugar in a medium bowl.
  • Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
  • Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan.
  • You don't want the crust to form all of the way up the back of each slice of cheesecake.
  • Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
  • In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.
  • Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
  • Pour the filling into the pan.
  • I wrapped the bottom and sides of the springform pan with foil and then placed it in a glass 9 x 13 pan.
  • Fill the pan with hot water until the water reached about 1/3 - 1/2 way up the springform pan.
  • Placing your cheesecake in a water bath helps prevent the outside of the cheesecake from cooking faster than the inside which can cause it to crack.
  • Bake for 60 to 70 minutes.
  • Remove from the oven and allow the cheesecake to cool. When the cheesecake has come to room temperature, put it into the refrigerator. Chill for 4-6 hours.
  • Serve with a generous portion of whipped cream on top and a sprinkle of pecans