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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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pumpkin cheese cake is the best, sometimes I use sweet potato puree in the same recipe Ingredients:
crust: 1 cup graham cracker crumbs |
1/2 cups finely ground ginger cookies |
1 tbs granulated sugar |
1/2 cup unsalted butter |
cake : 2/3 cup sugar |
1/2 teaspoon of all spice powder |
1/4 teaspoon salt |
454 grams of cream cheese |
3 large eggs |
1 cup pumpkin puree (steamed and mashed) |
Directions:
1. Preheat oven to 350 degrees F
2. For Crust: combine graham cracker crumbs, ginger cookies crumbs, sugar, and butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling.
3. For Cheesecake: combine the sugar, spice powder and salt.
4. In a bowl with your hand mix cream cheese until smooth , add the sugar, mixt until creamy and smooth, Add the eggs, one at a time, beating well (about 30 seconds) after each addition, add pumpkin puree, mix well.
5. Pour it over the chilled crust and Place a cake pan, filled halfway with hot water, Bake the cheesecake for 40 minutes
6. Remove from oven and place on a wire rack to cool. refrigerate
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