Amazing Pumpkin Cheesecake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 14 |
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A really good pumpkin cheesecake with a secret ingredient - marshmallow fluff! Ingredients:
48 inches graham crackers, crushed |
1/3 cup butter or 1/3 cup margarine, melted |
1/4 cup sugar |
3 (8 ounce) packages cream cheese, softened |
1 (7 1/2 ounce) jar marshmallow cream |
4 large eggs |
1 (16 ounce) can pumpkin puree |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/2 teaspoon grated nutmeg |
1/4 teaspoon ground cloves |
1/8 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine the cracker crumbs, butter and sugar and mix until blended. Using the back of a spoon, press into the bottom and sides of a deep dish 9 or 10 inch pie plate or 9 inch springform pan. Set aside.
3. In a large mixing bowl with mixer on medium speed, beat the cream cheese and fluff until smooth.
4. Add eggs, pumpkin, spices and salt and mix just until blended.
5. Pour into the crust and bake 45 minutes to 1 hour or until edges begin to brown.
6. Turn off the heat and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
7. Remove to wire rack and cool completely.
8. Cover and refrigerate for at least 4 hours before serving.
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