Killer Pumpkin Cheesecake

Combine canned pumpkin and cream cheese with brown sugar, cinnamon and vanilla to make this cheesecake in a graham crust.

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Ingredients:

• 1/2 box graham crackers
• 1/2 cup sugar
• 3/4 stick butter
• 2, 8 oz. pkgs cream cheese, softened
• 1 15 oz. can pumpkin puree
• 4 eggs
• 1 cup packed brown sugar
• 1 tbsp vanilla
• 1/2 tsp cinnamon

Method

Crush the graham crackers in the food processor and add sugar; blend; slowly stir in melted butter. Press mixture in the bottom of a springform pan; place in 300 oven for 8 minutes, remove and let cool. Blend the cream cheese until smooth in mixer, add pumpkin, and sugar until smooth, add vanilla and cinnamon; set aside. Add the pumpkin mixture to the crust and place in a pan with a water bath (I like to put foil around the edges to prevent any water seaping in.) Bake at 300F for 2 hours; remove from water and cool on rack.

Notes: Serve with fresh whipped cream or caramel sauce or both. Heat slices in the microwave for a few seconds for a slightly warm, calming taste and texture.

Number of servings: 10-12

Submitted By: chefgunn
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