Nothing says “fall” like pumpkins! This cheesecake is great for fall, Thanksgiving or Christmas. Since the recipe calls for canned pumpkin it can be made for any occasion, any time of the year.
Pumpkin Cheesecake
Crust:
· 3/4 cup graham cracker crumbs
· 3 tablespoons sugar
· ½ tsp ground cinnamon
· 3 tablespoons butter, melted
Filling:
· 4 packages (8 ounces each) cream cheese, softened
· 1 cup sugar
· 1 tablespoon lemon juice
· ¾ tablespoon vanilla extract
· 1 tsp pumpkin pie spice
· 4 eggs
· 1 cup pumpkin, canned
Topping:
· 1 container of cool whip, thawed
· 1 tsp ground cinnamon
Pre-heat oven to 325*.
Line 9x13 baking dish with no-stick foil.
In a small bowl, combine cracker crumbs, cinnamon and sugar; stir in butter.
Press onto the bottom of prepared pan.
Bake for 10 minutes.
Cool on a wire rack.
For filling, in a large mixing bowl, beat cheese, sugar, lemon juice and vanilla until smooth.
Add eggs; beat on low speed just until combined.
Add pumpkin pie spice and pumpkin.
Pour over crust.
Bake for 50-60 minutes or until center is just set and top appears dull.
Refrigerate 4 hours or overnight. (Overnight is best)
When chilled, with mixer mix cool whip and cinnamon until blended.
Coat with cool whip.
Sprinkle with cinnamon or cinnamon sugar for a garnish if you would like. (This will add more a cinnamon flavor to the cake)
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