Pumpkin Cheesecake

Tracy — Sat, 24 Oct 2009 20:15:44 +0000

I made this for my brother’s birthday and added a special ingredient of the seeds from one vanilla bean. While they are expensive I recommend buying in bulk if you have the opportunity. Then once you scrape the bean throw the pod in a Mason jar and fill with sugar to make your own vanilla sugar. This works very well and re-flavors the sugar when you keep adding new sugar to the jar. Plus you can give it as a gift.

Crust:
1 1/2 Cups Graham Cracker (One pack plus two crackers smashed)
1/4 Cup Sugar
4 Tbsp Butter

Combine ingredients and press in bottom of spring form pan.

Filling:
3 8 oz. Packages of Cream Cheese (room temp.)
1 1/2 Cups Sugar
4 Eggs
1 19 oz. can pumpkin
2 Tsp vanilla
1/4 Tsp. Nutmeg
2 Tsp Cinnamon
1/2 Tsp. Ginger

Blend cream cheese and sugar until smooth. Add eggs, pumpkin and rest of ingredients one at a time until batter is well blended. Pour over crust, bake at 350º for 45 minutes. Turn off oven and leave in for another hour. Remove from oven and let stand for two hours. Refrigerate. (The original recipe said to bake for 35 minutes but it was not long enough so I am recommending 45.)

Blossom Hollow » cheesecake

Pumpkin Cheesecake