|Name:||Jane Bonner's Pumpkin Cheesecake||Contributor:||Nancy Martin|
|Key words:||cheesecake, pumpkin||Category:||Desserts|
|Ingredients:||1/4 c graham cracker crumbs
4 pkgs (8 oz each) cream cheese
1-1/2 c sugar
5 large eggs
1/4 c all purpose flour
1/4 tps salt
1 can (16 oz) pumpkin
2 Tbsp pumpkin pie spice
1/2 c heavy cream, whipped (or a tub of Cool Whip)
|Preparation:||Butter bottom and sides of 9" springform pan generously.
Sprinkle graham cracker crumbs and shake pan to coat bottom and sides.
Let excess crumbs remain on the bottom of the pan.
Heat oven to 325 degrees.
In large bowl, beat cream cheese with mixer until fluffy.
Beat in sugar gradually.
Add eggs, 1 at a time, beating well after each addition.
Beat in flour, salt, pumpkin and spice.
Pour into pan.
Bake 90 minutes or until firm around the sides, but soft in center.
Turn off heat and open the oven door a crack.
Let cake cool in oven for 30 min.
(top of cake will have cracked during baking)
Remove sides of pan.
Chill before serving.
Top center with whipped cream.
|Equipment:||9" Springform pan|