Pumpkin Cheesecake Recipe for Thanksgiving and Fall

The sweet finale to our Classic Thanksgiving Dinner Menu

Ingredients:

Crust:
1-1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:
3 – 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Directions:

1. Mix crust ingredients together, just till coated and crumbly.

2. Press onto the bottom and 2/3 up the sides of an 8″ springform pan. Bake for 5 mins. at 350. Set aside.

3. Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer.

4. Add pumpkin, eggs and spices, beat till smooth and creamy. Pour into the crust.

5. Bake for 60-70 minutes or till the top turns a bit darker.

6. Remove from oven and allow to come to room temperature, then refrigerate.

7. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.