Creamy Pumpkin Cheesecake

Yield: 16 servings

Ingredients

• 1 cup Graham cracker crumbs
• 2 tablespoons unsalted butter, melted
• 2 (8 ounce) packages cream cheese (room temperature)
• 1 cup pure pumpkin
• 1 cup sweetened condensed milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs (room temperature)

Instructions

1. Heat oven to 350 degrees F. Spray a 9 inch springform pan with nonstick cooking spray.
2. Mix together Graham cracker crumbs and butter. Press crumb mixture firmly onto bottom of prepared pan.
3. Bake for 10 minutes or until golden.
4. Remove from oven and allow to cool.
5. Reduce oven temperature to 325 degrees F.
6. Beat cream cheese and pumpkin in a large mixer bowl on high speed, scraping down side of bowl as needed, for about 3 minutes or until completely smooth and creamy.
7. Beat in sweetened condensed milk, cinnamon, nutmeg and salt on low speed. Add eggs one at a time, beating well after each addition. Pour into crust.
8. Bake for 30 to 35 minutes or until edges are puffed but center still jiggles (it will continue to bake and set as it cools).
9. Cool to room temperature on a wire rack. Refrigerate for at least 4 hours before serving.
10. Serve with whipped cream, if desired.

Attribution

Photo credit: kims-sweet-karma/31299866356 / CC BY