Pumpkin Cheesecake

Pumpkin Cheesecake

With Thanksgiving just around the corner, we went back and pulled this recipe out of the archives.  This is great cheesecake to have around Thanksgiving – Pumpkin Cheesecake!

Crust:
1 1/4 cups graham cracker crumbs or vanilla wafer crumbspumpkin-cheesecake
1/2 cup finely chopped walnuts
5 tablespoons butter, melted
1/4 cup sugar
1/2 teaspoon ground nutmeg

Filling:
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
4 eggs
1 can (15 ounces) pumpkin
1 teaspoon pure vanilla extract
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Whipped cream

Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press onto bottom and 2 inches up side of 10-inch springform pan; set aside.

For the Filling, beat cream cheese and sugars in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, vanilla and spices; beat until smooth. Pour into crust.

Bake 70 to 75 minutes or until top is lightly browned and center is almost set. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack. Refrigerate 4 hour or overnight. Garnish with whipped cream and enjoy!