Spicy Pumpkin Cheesecake
Makes 10-12 slices 1 1/2 cups graham cracker crumbs 1/4 cup (1/2 stick) butter, melted 2 tablespoons brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg Filling: 2 Packages (8oz each) softened cream cheese 3/4 cup granulated sugar 1 teaspoon vanilla extract 2 large eggs at room temperature 1/2 cup plain canned pumpkin 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg
1. Preheat your oven to 350 Fahrenheit degree. Butter a 9-inch springform pan. Mix the crumbs, butter, brown sugar, cinnamon and nutmeg in a medium bowl. Press into the bottom and partway up the sides of the prepared pan. 2. Bake for 8-10 minutes or unitl lightly browned. Cool completely in the pan on a rack. 3. Filling: Beat the cream cheese, sugar and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add the eggs one at a time until just blended after each addition. 3. Mix the pumpkin, cinnamon, cloves and nutmeg in a large bowl. Stir the pumpkin mixture into the cheese mixture. Spoon the batter into the crust. Bake for 34-45 minutes or until set. Cool the cake in the pan on a rack. Refrigerate for 6 hours. Loosen and remove the pan sides to serve. 4. Enjoy!
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