Sweet Cheesecake Recipes
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
- Heat oven to 350 degrees F. Spray a 9 inch springform pan with nonstick cooking spray.
- Mix together Graham cracker crumbs and butter. Press crumb mixture firmly onto bottom of prepared pan.
- Bake for 10 minutes or until golden.
- Remove from oven and allow to cool.
- Reduce oven temperature to 325 degrees F.
- 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.
- 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.
- 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).
- Cool to room temperature on a wire rack. Refrigerate for at least 4 hours before serving.
- Serve with whipped cream, if desired.
Attribution
Photo credit: kims-sweet-karma/31299866356 /
CC BY