Pumpkin Cheesecake

Pumpkin Cheesecake

Tips for making cheesecake

1 ½ cups graham cracker crumbs

1+1/3 cups sugar

½ cup butter, melted

3- 8 ounce packages of cream cheese, at room temperature

1 cup canned pumpkin

1 tablespoon cream

1 ½ teaspoons vanilla

1 teaspoon pumpkin pie spice

3 large eggs, slightly beaten

Preheat the oven to 325 degrees. Have ready an ungreased 9-inch springform pan.

In a medium bowl, combine the crumbs, 1/3 cup of the sugar and the melted butter. Press this crumb mixture onto the bottom and about 2 inches up the side of the springform pan. Bake in a 325 degree oven for 8 minutes. Cool on a wire rack.

In a large mixing bowl, beat the cream cheese, the remaining 1 cup sugar, the pumpkin, whipping cream, vanilla and pumpkin pie spice on medium speed just until combined. Add the eggs and beat on low speed just until combined. Spoon mixture into the crust lined pan.

Set the springform pan in a shallow baking pan. Bake about 1 hour or until the center seems nearly set when gently shaken. Put on a wire rack and let it cool for 15 minutes. Loosen the crust from the sides of the pan with a thin-bladed knife and cool for 30 more minutes. Remove the sides of the pan; cool for 1 hour. Cover and refrigerate overnight. For serving, cut into wedges and serve with caramel topping, if desired. Makes 10 servings.

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