Crust:
1 ½ cups
graham cracker crumbs
5 tbsp
butter, melted
1 tbsp sugar
Filling:
3- 8 oz pkgs
cream cheese, softened
1 cup sugar
1 tsp vanilla
1 cup canned
pumpkin
3 eggs
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp
allspice
Whipped cream
Mix crust
ingredients together, just til coated and crumbly. Press onto the bottom and
2/3 cup the sides of an 8” spring form pan. Bake at 350 for 5 minutes. Set
aside. Combine cheese, sugar, and vanilla in a large bowl, mix smoothly with an
electric mixer, add pumpkin, eggs and spices, beat until smooth and creamy.
Pour into the crust. Bake for 60-70 minutes or till the top turns a bit darker.
Remove from oven and allow to come to room temp and then refrigerate. After it
has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.
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