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Ingredientes
- 1 1/2 c. graham cracker crumbs
- 5 Tbsp. butter melted
- 1 c. sugar plus
- 1 Tbsp. sugar
- 3 pkt cream cheese - (8 ounce ea) softened
- 1 tsp vanilla
- 1 c. canned pumpkin
- 3 x Large eggs
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice Whipped cream as desired
Direcciones
- Preheat the oven to 350 degrees.
- Make the crust by combining the graham cracker crumbs with the melted butter and 1 Tbsp. sugar in a medium bowl. Stir well sufficient to coat all of the crumbs with the butter, but not so much as to turn the mix into paste. Keep it crumbly.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. You do not want the crust to create all of the way up the back of each slice of cheesecake. Bake the crust for 5 min, then set it aside till you are ready to fill it.
- In a large mixing bowl combine the cream cheese, 1 c. sugar, and vanilla. Mix with an electric mixer till smooth. Add in the pumpkin, Large eggs, cinnamon, nutmeg, and allspice and continue to beat till smooth and creamy.
- Pour the filling into the pan. Bake for 60 to 70 min. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cold. When the cheesecake has come to room temperature, put it into the refrigerator.
- When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pcs. Use dental floss to make a clean cut. Serve with a generous portion of whipped cream on top.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 8 servings | |
| Calories 290 | |
| Calories from Fat 121 | 42% |
| Total Fat 13.63g | 17% |
| Saturated Fat 5.96g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 370mg | 15% |
| Potassium 142mg | 4% |
| Total Carbs 36.43g | 10% |
| Dietary Fiber 1.7g | 6% |
| Sugars 12.13g | 8% |
| Protein 5.61g | 9% |
