Pumpkin Cheesecake

Pumpkin Cheesecake

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • Gingersnap Crust:
  • 2 cups ginger snap cookie crumbs
  • 1 tablespoon granulated sugar
  • 6 tablespoons butter, melted Cheesecake Filling:
  • 3 packages (8 oz. each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • Whipped Cream
  • Fresh nutmeg, optional

Directions

  1. Preheat oven to 350°F or 325ºF for dark or nonstick coated pan. Place oven rack on low position.
  2. In medium bowl, combine cookie crumbs and sugar. Add butter and stir until blended.
  3. Press crumb mixture in bottom and up sides of a 9-inch springform pan.
  4. Bake 12 minutes. Set aside to cool.
  5. In large mixing bowl with electric mixer on medium, blend cream cheese and sugars until smooth.
  6. Add pumpkin, spice, vanilla extract and salt. Beat until blended.
  7. Add eggs one at a time, beating just until blended.
  8. Pour pumpkin mixture into crumb crust.
  9. Bake 45 minutes or until about 3 inches in center is jiggly.
  10. Remove from oven and let cool completely. Use a knife to loosen cheesecake from sides of pan. Cover with plastic wrap and let chill for 4 hours or overnight.
  11. Serve cheesecake with whipped cream. Dust lightly with freshly grated nutmeg if desired.

Serves: 10-12

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