I've mentioned more than once that one of my favorite things about Fall are all of the delicious pumpkin treats. When I ran across this recipe for pumpkin cheesecake I knew I had to try it but I'm more of a cake out of a box kind of girl. Luckily this recipe is super easy because my first attempt at baking a cheesecake (from scratch!) was a success!
Crust:
1/4 cup margarine or butter
1 1/4 cup graham crackers or ginger snaps, crushed into crumbs.
Melt butter in a saucepan and stir in crumbs. Press into ungreased 9"x9" springform pan and bake 350'F for 10 minutes.
Filling:
2 - 8 ounce packages of cream cheese, softened
2/3 cup sugar
2 eggs
1 - 14 ounce can pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
Beat cream cheese and sugar together well. Add eggs, 1 at a time, beating after each addition. Mix in remaining ingredients. Pour filling over the crust and bake at 350'F for 1 hour or until firm.
Chill and garnish with whipping cream. Sprinkle a bit of nutmeg or ginger on the whipped cream if desired.
Serves 12.
So far this cheesecake has gotten rave reviews so I recommend all of you try it. There is something about enjoying a piece of pumpkin cheesecake with a cup of chai tea on a cool fall night that is just perfection.
