Pumpkin Cheesecake - Bryan's specialty
Every year our kids have only 1 request of Uncle Bryan when he comes for Thanksgiving....Please make your pumpkin cheesecake!
Prep
Cook
Wait
5h
| Category: | Desserts |
Ingredients
For
1
Batch(es)
Recipe
| 1/2 teaspoon(s) ground nutmeg |
| 1 teaspoon(s) ground ginger |
| 2 teaspoon(s) ground cinnamon |
| 2 teaspoon(s) vanilla |
| 1 cup(s) whipping cream |
| 15 ounce(s) canned pumpkin |
| 3 eggs |
| 1 1/2 cup(s) sugar |
| 32 ounce(s) cream cheese, softened |
| 1/4 teaspoon(s) nutmeg |
| 1/2 teaspoon(s) cinnamon |
| 1/4 cup(s) sugar |
| 1/2 cup(s) butter, melted |
| 2 cup(s) graham cracker crumbs |
| 1/2 teaspoon(s) ground allspice |
| 1/4 teaspoon(s) ground cloves |
| 2 tablespoon(s) corn starch, optional |
| 2 cup(s) graham cracker crumbs |
Pumpkin Cheesecake - Bryan's specialty Directions
- Preheat oven to 350
- Mix cracker crumbs, 1/4 cup sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg in a bowl to combine, add butter and stir to moisten the crumbs. Pour crumb mixture into a 9 inch spring form pan and press into bottom and about 1 1/2 inches up the sides.
- Bake crust for 9 minutes, remove to cool completely and put in fridge to chill
- Preheat oven to 425 degrees
- In a large bowl, beat cream cheese and sugar with electric mixer until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and
